Butternut Squash Kugel

Guila Sandroussy Guila Sandroussy
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This warm, comforting kugel is a Shabbos favorite—rich, lightly sweet, and perfectly spiced. Made with creamy mashed butternut squash and topped with cinnamon, it’s a nostalgic, crowd-pleasing side dish that pairs beautifully with any meat or chicken entrée. Serve it warm, straight from the oven, or reheat for a delicious addition to your Yom Tov or Shabbos table.

1h 20m 8
Easy Vegetarian Pescatarian Parve Freezer-Friendly

Contains: Gluten, Wheat, Egg

Directions

  1. Preheat oven to 350 degrees Fahrenheit.

  2. Start by cubing and boiling the squash until a knife can be inserted through.

  3. Drain completely and mash using a potato masher. Transfer to a mixing bowl.

  4. Add flour, white sugar, margarine, coffee creamer, eggs and salt. Mix until well

    combined and margarine melted in the batter.

  5. Transfer to a 9×13-inch baking dish and top with powdered cinnamon.

  6. Bake for 55 to 60 minutes.

Notes:
The kugel can be frozen.

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