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.
Butternut Squash Pear Kugelettes
- Cooking and Prep: 40 m
- Serves: 6
Prepare the Kugelettes
Yields 12 kugelettes
Preheat oven to 375°F (190°C).
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.
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.
Photography: Moishe Wulliger
Food Styling: Renee Muller