Full disclosure: I am not a kugel kinda gal. Just give me some veggies to roast and I am a happy camper. That is, except for butternut squash kugel. When my ben bayis and his wife offer something for a meal, I always ask for a butternut squash kugel. I decided to add another element of flavor here and I think you’ll agree — even a non-kugel gal can be converted.

Directions

Prepare the Kugelettes

Yields 12 kugelettes

1. Preheat oven to 375°F (190°C).

2. In a medium bowl, mix all the ingredients except the nuts. Divide mixture into 12 muffin tins. Sprinkle liberally with crushed candied nuts. Bake for 30 minutes.

Notes:

To get the right amounts here, I took a small to medium sized butternut squash, sliced it down the middle, and removed the seeds. Then I peeled two pears and sliced them down the middle and cored the seeds and stem. I placed both, skin side down, in a pan with a shallow amount of water, covered the pan, and baked at 350°F (175°C) for one hour. I scraped the butternut squash so it got pureed, and I mashed the pears together. You can cook them using whatever method works best for you, just be sure the total yield is three cups.

Credits

Photography: Moishe Wulliger

Food Styling: Renee Muller

Recipe tags

Butternut squash Butternut squash kugel Chaia Frischman Chaia Frishman Kosher for passover Kosher for pesach Kugelettes Kugels Pears

Please log in to rate

Reviews

1 Comment

Inline Feedbacks

View all comments

Alyssa

3 years ago

Could use more flavor/texture These turned out okay, but I felt like they could have used more flavor and/or texture. I didn’t have candied nuts on hand, but I did put some crumbled pecans on top. I think they would have been better if they had some kind of crunchy crust component built into the kugelettes. They were a little bland on their own, but they went really well alongside some melted brie and dried cranberries.