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.
Butternut Squash Kugel
- Cook & Prep: 1 h 45 m
- Serving: 10
Prepare the Kugel
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 Easy Baking 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.