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Parve
Easy
10 Servings
Allergens 
1 Hour, 45 Minutes
Diets
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.
2 medium butternut squash, peeled and cubed
1/2 cup soy milk
1 cup Glicks Flour
1 cup sugar
3 eggs
1/2 cup oil
1/3 cup brown sugar
1/8 cup Gefen Ground Walnuts
1/8 cup ground pecans
1/4 cup Glicks Flour
2 tablespoons margarine
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 7×11-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.
Photography: Daniel Lailah. Food Styling: Amit Farber.
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Butternut squash Can I use frozen butternut squash? Also, if i buy precut fresh butternut squash, how many pounds would i need please? Thank you!
This is shown on the suggested list for Rosh Hashana, but take note, many don’t use walnuts
https://www.kosher.com/lifestyle/why-do-we-refrain-from-eating-nuts-on-rosh-hashanah-1271#:~:text=Rema%20(Orach%20Chaim%20583%3A2,which%20can%20disturb%20one's%20prayers.