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Parve
Easy
1 Hour, 20 Minutes
Diets 
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.
3 cups boiled and mashed butternut squash (2 pounds raw squash cubes)
1/2 cup unbleached all-purpose Glicks Flour
1/2 cup white sugar
1/2 cup margarine
1/4 cup coffee creamer
2 eggs
1 teaspoon Gefen Salt
Gefen Cinnamon, to top
Preheat oven to 350 degrees Fahrenheit.
Start by cubing and boiling the squash until a knife can be inserted through.
Drain completely and mash using a potato masher. Transfer to a mixing bowl.
Add flour, white sugar, margarine, coffee creamer, eggs and salt. Mix until well combined and margarine melted in the batter.
Transfer to a 9×13-inch baking dish and top with powdered cinnamon.
Bake for 55 to 60 minutes.
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