Butternut Squash Kugel Ii Recipes

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BUTTERNUT SQUASH KUGEL



Butternut Squash Kugel image

Jamie Geller brings you a delicious, melt-in-your mouth soufflé that's like a dessert all by itself. Learn how to make butternut squash kugel.

Provided by Jamie Geller

Categories     Non Dairy Desserts, Kugel Recipes, Side Dish, Desserts

Time 45m

Yield 6

Number Of Ingredients 7

2 (10-ounce) packages frozen butternut squash, thawed, or 2½ cups peeled, cubed, cooked and pureed squash
2 eggs, beaten
½ cup flour or almond flour
½ cup light brown sugar, packed
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
Maple syrup (optional)

Steps:

  • 1. Preheat oven to 350°F. Spray a 9-inch round baking dish with non-stick cooking spray. 2. In a medium bowl, place squash, eggs, flour, and brown sugar; mix well. 3. Pour mixture into prepared baking dish. Sprinkle with cinnamon and nutmeg. Drizzle with a little maple syrup, if desired. 4. Bake, uncovered, at 350°F for 30 to 40 minutes, or until set and edges are slightly golden. Serve warm or cold.

Nutrition Facts :

BUTTERNUT SQUASH KUGEL



Butternut Squash Kugel image

One of my favorite recipes for kugel that kids love! So sweet, it can be served as a pie! Easily doubled!

Provided by kosher tx cook

Categories     Side Dish

Time 45m

Yield 8

Number Of Ingredients 8

1 cup mashed, cooked butternut squash
1 cup flour
1 cup sugar
3 eggs
¼ cup milk
¼ cup oil
1 teaspoon vanilla
1 teaspoon ground cinnamon

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch round baking pan.
  • Stir butternut squash, flour, sugar, eggs, milk, oil, and vanilla together in a large bowl until combined. Pour squash mixture into the prepared baking pan.
  • Bake in the preheated oven until a toothpick inserted into the center of the kugel comes out clean, about 35 minutes. Sprinkle with cinnamon.

Nutrition Facts : Calories 257 calories, Carbohydrate 40.4 g, Cholesterol 70.4 mg, Fat 9 g, Fiber 1.3 g, Protein 4.5 g, SaturatedFat 1.8 g, Sodium 30.8 mg, Sugar 26.1 g

BUTTERNUT SQUASH KUGEL II



Butternut Squash Kugel II image

A noodle kugel with butternut squash and caramelized onions.

Provided by LISA819

Categories     Side Dish

Time 2h

Yield 12

Number Of Ingredients 10

1 butternut squash, halved lengthwise and seeded
1 (12 ounce) package yolk-free egg noodles
2 tablespoons olive oil
1 large sweet onion, chopped
2 eggs
2 egg whites
2 tablespoons minced fresh rosemary
½ teaspoon dried sage, crushed
salt and ground black pepper to taste
2 tablespoons chopped pecans

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C). Lightly grease one baking sheet and one 9x13-inch baking dish.
  • Bake the butter squash on the prepared baking sheet, cut side down, in the preheated oven until tender, about 50 minutes.
  • Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the egg noodles, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 5 minutes. Drain well in a colander set in the sink.
  • Heat the olive oil in a skillet over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Reduce heat to medium-low, and continue cooking and stirring until the onion is very tender and dark brown, 15 to 20 minutes more.
  • Beat eggs and egg whites lightly in a large bowl. Stir in the noodles and onion. Scoop the flesh from the butternut squash into the noodle mixture. Season with rosemary, sage, salt, and pepper. Gently mix to combine. Pour mixture into the prepared 9x12-inch baking pan. Sprinkle with chopped pecans.
  • Bake in the preheated oven until golden brown, about 30 minutes. Serve warm or at room temperature.

Nutrition Facts : Calories 207.2 calories, Carbohydrate 35.8 g, Cholesterol 31 mg, Fat 4.4 g, Fiber 4.2 g, Protein 7.2 g, SaturatedFat 0.7 g, Sodium 41.4 mg, Sugar 3.6 g

BUTTERNUT SQUASH KUGEL I



Butternut Squash Kugel I image

Not too sweet, but creamy and delicious side dish that's very easy to make.

Provided by .

Categories     Side Dish     Vegetables     Squash

Time 1h15m

Yield 12

Number Of Ingredients 7

1 (16 ounce) package frozen butternut squash, cubed
½ cup margarine
1 cup all-purpose flour
3 eggs
¾ cup white sugar
½ cup non-dairy creamer
ground cinnamon, for dusting

Steps:

  • Place the butternut squash into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 5 minutes. Drain and allow to steam dry for a minute or two.
  • Preheat an oven to 350 degrees F (175 degrees C).
  • Mash the margarine into the butternut squash in a large bowl. Whisk together the flour, eggs, sugar, and non-dairy creamer in a separate bowl. Stir flour mixture into the butternut squash. Spread mixture into a 9x13 inch baking pan. Sprinkle with cinnamon.
  • Bake in the preheated oven until golden brown, about 1 hour.

Nutrition Facts : Calories 206.3 calories, Carbohydrate 27.3 g, Cholesterol 46.5 mg, Fat 9.9 g, Fiber 0.8 g, Protein 3.5 g, SaturatedFat 1.9 g, Sodium 114 mg, Sugar 13.8 g

BUTTERNUT SQUASH KUGEL II



Butternut Squash Kugel II image

A noodle kugel with butternut squash and caramelized onions.

Provided by LISA819

Categories     Side Dishes

Time 2h

Yield 12

Number Of Ingredients 10

1 butternut squash, halved lengthwise and seeded
1 (12 ounce) package yolk-free egg noodles
2 tablespoons olive oil
1 large sweet onion, chopped
2 eggs
2 egg whites
2 tablespoons minced fresh rosemary
½ teaspoon dried sage, crushed
salt and ground black pepper to taste
2 tablespoons chopped pecans

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C). Lightly grease one baking sheet and one 9x13-inch baking dish.
  • Bake the butter squash on the prepared baking sheet, cut side down, in the preheated oven until tender, about 50 minutes.
  • Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the egg noodles, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 5 minutes. Drain well in a colander set in the sink.
  • Heat the olive oil in a skillet over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Reduce heat to medium-low, and continue cooking and stirring until the onion is very tender and dark brown, 15 to 20 minutes more.
  • Beat eggs and egg whites lightly in a large bowl. Stir in the noodles and onion. Scoop the flesh from the butternut squash into the noodle mixture. Season with rosemary, sage, salt, and pepper. Gently mix to combine. Pour mixture into the prepared 9x12-inch baking pan. Sprinkle with chopped pecans.
  • Bake in the preheated oven until golden brown, about 30 minutes. Serve warm or at room temperature.

Nutrition Facts : Calories 207.2 calories, Carbohydrate 35.8 g, Cholesterol 31 mg, Fat 4.4 g, Fiber 4.2 g, Protein 7.2 g, SaturatedFat 0.7 g, Sodium 41.4 mg, Sugar 3.6 g

BUTTERNUT SQUASH KUGEL II



Butternut Squash Kugel II image

A noodle kugel with butternut squash and caramelized onions.

Provided by LISA819

Categories     Side Dishes

Time 2h

Yield 12

Number Of Ingredients 10

1 butternut squash, halved lengthwise and seeded
1 (12 ounce) package yolk-free egg noodles
2 tablespoons olive oil
1 large sweet onion, chopped
2 eggs
2 egg whites
2 tablespoons minced fresh rosemary
½ teaspoon dried sage, crushed
salt and ground black pepper to taste
2 tablespoons chopped pecans

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C). Lightly grease one baking sheet and one 9x13-inch baking dish.
  • Bake the butter squash on the prepared baking sheet, cut side down, in the preheated oven until tender, about 50 minutes.
  • Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the egg noodles, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 5 minutes. Drain well in a colander set in the sink.
  • Heat the olive oil in a skillet over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Reduce heat to medium-low, and continue cooking and stirring until the onion is very tender and dark brown, 15 to 20 minutes more.
  • Beat eggs and egg whites lightly in a large bowl. Stir in the noodles and onion. Scoop the flesh from the butternut squash into the noodle mixture. Season with rosemary, sage, salt, and pepper. Gently mix to combine. Pour mixture into the prepared 9x12-inch baking pan. Sprinkle with chopped pecans.
  • Bake in the preheated oven until golden brown, about 30 minutes. Serve warm or at room temperature.

Nutrition Facts : Calories 207.2 calories, Carbohydrate 35.8 g, Cholesterol 31 mg, Fat 4.4 g, Fiber 4.2 g, Protein 7.2 g, SaturatedFat 0.7 g, Sodium 41.4 mg, Sugar 3.6 g

BUTTERNUT SQUASH KUGEL



Butternut Squash Kugel image

A great autumn twist on a traditional Shabbat kugel. Also perfect for Thanksgiving! I have tweaked the original recipe to make it healthier.

Provided by Savta Deby

Categories     Vegetable

Time 1h20m

Yield 12 serving(s)

Number Of Ingredients 7

1 butternut squash
1 cup almond flour
1/2 cup almond milk
3 eggs
1/2 cup avocado oil
3/4 cup stevia (powdered)
cinnamon, for sprinkling

Steps:

  • Peel, cut up, and boil squash. Mash well.
  • Add all other ingredients except cinnamon and mix thoroughly.
  • Place in a glass or aluminum baking pan.
  • Sprinkle top with cinnamon,.
  • Bake at 350F for 40 minutes.
  • Serve warm.

Nutrition Facts : Calories 140.7, Fat 10.4, SaturatedFat 1.5, Cholesterol 46.5, Sodium 21.5, Carbohydrate 11.2, Fiber 1.9, Sugar 2.1, Protein 2.5

BUTTERNUT SQUASH SOUFFLE OR KUGEL



Butternut Squash Souffle or Kugel image

This is a delicious healthy side dish. Pretty enough for company, but kids enjoy the sweet taste! Fresh squash is easy to cook in the microwave, but frozen tastes just as good. For the milk, I used nonfat, my neighbor uses Mocha Mix to make it non-dairy. From my neighbor, Tiffanie, who is the best kosher cook ever!!

Provided by MSMD310

Categories     Vegetable

Time 1h10m

Yield 10 serving(s)

Number Of Ingredients 7

1/2 cup flour
1/4-1/2 cup sugar
1/2 cup oil
3 eggs
1 1/2 cups milk
1 -1 1/2 lb butternut squash or 2 (12 ounce) boxes frozen squash, thawed
2 tablespoons cinnamon sugar (optional)

Steps:

  • preheat oven to 350.
  • if using fresh squash, microwave- cut in half, remove seeds, place cut side down in small amount of water, cover with plastic wrap and cook on high 15 minutes.
  • Scrape flesh from skin- should be 3-4 cups.
  • beat together flour, sugar, oil, eggs, and milk.
  • add squash and mix well.
  • bake in 9x13 glass or ceramic baking dish for 60 minutes.
  • can sprinkle cinnamon sugar on top after 30 minutes in oven (kids like it!).

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