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The squash and sweet potato are a wonderful combo making this kugel the perfect side dish for Yom Tov meal. I got the recipe from my mother who is seriously one of the best cooks out there. She definitely taught me a thing or two about the kitchen.
2 pounds squash (approximately 3 large squash)
1 white onion, grated
1/4 cup oil, such as Gefen Walnut Oil
3 eggs
3/4 teaspoon Gefen Salt
1/4 teaspoon Pereg Pepper (optional)
1 cup Gefen Potato Starch
3 large sweet potatoes
2 eggs
1/4 cup orange juice
pinch of Gefen Salt
Start by peeling the squash and sweet potatoes.
Add each one in a separate pot, cover with water, and allow them to cook until they are soft. This should take around 17-20 minutes.
Once they are cooked, drain the squash and sweet potato and add each one to a separate bowl.
Preheat your oven to 350 degrees Fahrenheit.
Spray two medium loaf pans with oil and set them aside.
In the bowl with the cooked squash, add the grated onion, oil, eggs, salt, pepper, and potato starch.
Using an immersion blender, blend the mixture until it is smooth.
Divide the mixture between the two loaf pans. Bake for 30 minutes.
While the first layer is baking, add the rest of the ingredients to the bowl with the sweet potato and blend with an immersion blender until smooth.
Once the squash layer comes out of the oven, layer the sweet potato mixture over it and bake for 50 minutes.
This recipe originally appeared in Balebusta. See more at https://balebusta.nyc/
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