Butternut Squash Kugel I

Butternut Squash Kugel I

9
. 0

"Not too sweet, but creamy and delicious side dish that's very easy to make."
Saved
Save
I Made it Rate it Share Print

Ingredients

1 h 15 m servings 206 cals
Serving size has been adjusted!

Original recipe yields 12 servings

Adjust

Nutrition

  • Calories:
  • 206 kcal
  • 10%
  • Fat:
  • 9.9 g
  • 15%
  • Carbs:
  • 27.3g
  • 9%
  • Protein:
  • 3.5 g
  • 7%
  • Cholesterol:
  • 46 mg
  • 16%
  • Sodium:
  • 114 mg
  • 5%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

Directions

Print
  • Prep

  • Cook

  • Ready In

  1. Place the butternut squash into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 5 minutes. Drain and allow to steam dry for a minute or two.
  2. Preheat an oven to 350 degrees F (175 degrees C).
  3. Mash the margarine into the butternut squash in a large bowl. Whisk together the flour, eggs, sugar, and non-dairy creamer in a separate bowl. Stir flour mixture into the butternut squash. Spread mixture into a 9x13 inch baking pan. Sprinkle with cinnamon.
  4. Bake in the preheated oven until golden brown, about 1 hour.

Reviews

9
  1. 12 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

This was a super good recipe! I didn't use frozen squash, I roasted a whole butternut in the oven and used that instead. I used whole milk instead of non-dairy creamer because non-dairy creamer ...

Most helpful critical review

I used double the amount of butternut squash and still thought it was too sweet. My family liked it which is why I gave it 3 stars.

This was a super good recipe! I didn't use frozen squash, I roasted a whole butternut in the oven and used that instead. I used whole milk instead of non-dairy creamer because non-dairy creamer ...

This was very good; I made a few alterations using my MIL's traditional recipe. I used 2% instead of the creamer and added an extra 1/4c (3/4c total). I also added 1tsp. vanilla and 6oz No Yol...

My family & I loved this. I had a fresh butternut squash, so I baked it and measured the ounces for the recipe. It was delicious hot, and as a cold leftover as well.

This was delicious! I made this for Passover substituting 1/2c potato starch for the flour. I also used a whole butternut squash that I had laying around. It was a big hit at dinner and this wil...

Awesome dish and super easy. I couldn't find 160z butternut squash, so I used 12oz winter squash. Turned out great.

oh my gosh -- SO easy, SO delicious. I had a full crew (12) for thanksgiving dinner this past weekend and they were raving about it. What a fantastic dish! :) Just to add that "canadien" flare...

My family and I loved this. Tastes a little like sweet cornbread. I used 1/2 and 1/2 instead of non-dairy creamer, and butter instead of margarine. Yummy!

I used double the amount of butternut squash and still thought it was too sweet. My family liked it which is why I gave it 3 stars.

Not a big hit in our family