My friend and co-worker, Lizzi, brought this dish for a potluck lunch at work – a recipe that’s been in her family for quite some time. “I tried to think of something you could eat with your braces,” she said. Turns out, I wasn’t the only one who asked for the recipe.
Lizzi says you can cook your own squash or use frozen (if you use the frozen, be sure to defrost and pre-cook, if needed). I baked my own squash, used whole wheat flour and substituted Earth Balance buttery spread for the butter.
Traditionally served on the Jewish Sabbath, kugel is a baked pudding that’s generally considered a side dish … although with just a hint of sweetness and holiday spiciness, this version would be equally delicious as dessert.
2-3 lb butternut squash (about 3-4 cups cooked, mashed)
1/2 cup Earth Balance buttery spread (1 stick)
1/2 cup sugar
1/2 cup whole wheat pastry flour
Pinch of cinnamon
Pinch of nutmeg
1/2 cup milk
1. Cut squash in half lengthwise; spray cut side with olive oil and place face down on foil-lined baking sheet. Bake at 400 degrees for 40-50 minutes, until tender. Scoop out and refrigerate until ready to use (I usually bake more than one squash at a time; then it’s ready for use in other recipes, such as my favorite butternut squash soup).
3. When ready to make the kugel, preheat oven to 350 degrees; lightly spray a 9×13″ baking dish with olive oil spray.
4. Mash cooked squash with buttery spread.
5. Stir in sugar, flour and spices.
6. Beat eggs in a small bowl with a fork; stir in milk. Add to squash mixture.
7. Pour into prepared 9×13″ baking dish. Lightly sprinkle with additional cinnamon.
8. Bake one hour.
Best when served warm – makes enough for 10-12 people.