Recipe By Brynie Greisman
This kugel is so delightful; I know you’ll make it again and again! It appeals to all ages with its creamy texture and heavenly crunchy topping. It freezes well, too.
Check out our complete collection of Rosh Hashanah recipes for mains, sides, soups, desserts, and more inspiration for the holiday.
Steam butternut squash in a little water until soft, approximately 45 minutes. Cool, drain, and puree.
Transfer butternut squash puree to a mixing bowl and add the soy milk, flour, sugar, eggs, and oil. Blend together with a blender stick.
Pour into a 7x11-inch baking pan lined with Gefen Parchment Paper or greased flower-shaped ramekins, as pictured here.
Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius).
Combine topping ingredients in a small bowl and crumble over kugel. Bake for 45 minutes.
Coconut milk can be substituted for the soy milk.
Try this healthier, lower fat version: Use whole wheat pastry flour (no one can tell the difference in this recipe); in place of sugar, use between one half and two-thirds of a cup of turbinado sugar; in place of the half cup oil, use just two tablespoons oil (this is not a mistake!) and six tablespoons applesauce. The texture is perfect this way. In the topping, use whole wheat pastry flour as well and one and a half to two tablespoons oil in place of the margarine.
Photography: Daniel Lailah.
Food Styling: Amit Farber.
