Squash Kugelettes Recipes

SQUASH KUGEL(ETTES)

Steps:

• Preheat the oven to 350 F. Slice the butternut squash vertically through the stem end. Using a spoon, remove the seeds. Line a baking sheet with parchment paper and place both halves of butternut squash cut-side down on the baking sheet. Bake on the middle rack of the oven for 45 minutes to an hour until the flesh of the squash is pierced easily with the point of a knife. Allow the squash to cool. Remove the flesh of the squash. Mash with a fork or potato masher and set aside.
• Mix together 1/3 cup of granulated sugar and one teaspoon of cinnamon. Set this mixture aside.
• Thoroughly grease a Bundt pan OR 9 X 13 inch pan OR individual muffin pans. (I use a baking spray with flour to grease the Bundt pan or muffin pans.)
• Combine the flour, baking powder and salt in a medium bowl.
• Using a mixer with a flat beater, or a hand-held mixer, cream the margarine and sugar together on medium speed. Add the eggs one at a time. Add the almond milk and vanilla.
• Reduce the mixer speed to low. Add the reserved dry ingredients. Add the mashed squash and continue mixing until combined.
• Pour the batter into the prepared baking pan. Sprinkle the top of the kugel(ettes) with the cinnamon and sugar mix. Bake on the middle rack of the preheated oven for 45 minutes to an hour. A tester inserted into the kugel will have moist crumbs clinging to it.
• Allow the kugel to cool for 15-20 minutes before gently removing from the baking pan.
• Serve warm or at room temperature.

BUTTERNUT SQUASH KUGEL

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.

BUTTERNUT SQUASH KUGEL I

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.

BUTTERNUT SQUASH SOUFFLE OR KUGEL

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!).

BUTTERNUT SQUASH KUGEL II

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.