This kugel is my answer to that icky-sticky sweet potato casserole that is so popular in some Thanksgiving circles. I prefer this dish mainly because it does not have marshmallow cream along the top. However, there are other advantages: this kugel has a firmer texture than sweet potato casserole, it is much easier to prepare, and it’s healthier.
I adapted this recipe from one published on Allrecipes.com, using fresh squash puree instead of frozen cubes, substituting wheat flour for all-purpose, and reducing the sugar. On Thursday I plan to serve this as a side dish during the main meal, garnished with fresh sage chiffonade. I’ll cut the cinnamon in that version of the recipe down to one teaspoon sprinkled on top.
Butternut Squash Kugel (serves 4-6)
1 cup butternut squash puree
3 tablespoons butter, melted
1/2 cup whole wheat flour
2 medium eggs
1/4 cup sugar
1/4 cup milk
1/2 tablespoon cinnamon, divided
Need help preparing the squash puree? Step-by-step instructions are here.
Preheat oven to 350 degrees and grease a 6×9 inch pan with butter, vegetable oil, or cooking spray. In a medium mixing bowl, combine squash puree, eggs, milk, flour, sugar, melted butter and about half the cinnamon. Stir until well combined. Pour mixture into prepared pan and sprinkle with remaining cinnamon. Bake for 30 minutes, until kugel is firm and golden brown. Serve warm or at room temperature. I really like this cold for breakfast the next day, too.