Recipe by Chaia Frishman

Butternut Squash Pear Kugelettes

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Parve Parve
Easy Easy
6 Servings
Allergens

Contains

- Tree nuts - Egg

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.

Ingredients

Main ingredients

  • 2 cups butternut squash, cooked and pureed (see note)

  • 1 cup pears, cooked and mashed (see note)

  • 3 eggs

  • 1/4 – 1/3 cup brown sugar, according to your taste

  • 1 tablespoon Gefen Potato Starch


Wine Pairing

Petit Guiraud Sauternes

Directions

Prepare the 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.

Prepare the Kugelettes

Yields 12 kugelettes

Credits

Photography: Moishe Wulliger Food Styling: Renee Muller

Butternut Squash Pear Kugelettes

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Alyssa
Alyssa
4 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.