Butternut Squash Kugel II

Butternut Squash Kugel II

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"A noodle kugel with butternut squash and caramelized onions."
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2 h servings 207 cals
Serving size has been adjusted!

Original recipe yields 12 servings



  • Calories:
  • 207 kcal
  • 10%
  • Fat:
  • 4.4 g
  • 7%
  • Carbs:
  • 35.8g
  • 12%
  • Protein:
  • 7.2 g
  • 14%
  • Cholesterol:
  • 31 mg
  • 10%
  • Sodium:
  • 41 mg
  • 2%

Based on a 2,000 calorie diet

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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.

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  • Prep

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  1. Preheat an oven to 350 degrees F (175 degrees C). Lightly grease one baking sheet and one 9x13-inch baking dish.
  2. Bake the butter squash on the prepared baking sheet, cut side down, in the preheated oven until tender, about 50 minutes.
  3. Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the egg noodles, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 5 minutes. Drain well in a colander set in the sink.
  4. Heat the olive oil in a skillet over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Reduce heat to medium-low, and continue cooking and stirring until the onion is very tender and dark brown, 15 to 20 minutes more.
  5. Beat eggs and egg whites lightly in a large bowl. Stir in the noodles and onion. Scoop the flesh from the butternut squash into the noodle mixture. Season with rosemary, sage, salt, and pepper. Gently mix to combine. Pour mixture into the prepared 9x12-inch baking pan. Sprinkle with chopped pecans.
  6. Bake in the preheated oven until golden brown, about 30 minutes. Serve warm or at room temperature.



As-is, the taste was rather...bland. Granted, I completely forgot to add salt and had to sprinkle it on top when it was done, but it still needed more of a kick. I was only feeding 3, so I hal...

I made whole wheat noodles, used only whole eggs, and added more pecans than called for. This was eaten right away! Delicious!

Delicious. My husband's not a big squash fan, and even he loved it. I think it's better without the nuts on top.

The one star was because this is healthy, but the taste was MIA. There definitely seems to be something missing! Though the smell was wonderful, my whole family was disappointed with the end res...

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