A melt-in-your mouth soufflé that really is like dessert with dinner.
Tip: Try baking this in a 9-inch frozen piecrust to transform sweet squash into a decadent dessert.
Butternut Squash Kugel
Servings
6 Servings
Ingredients
- 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
Instructions
- Preheat oven to 350°F. Spray a 9-inch round baking dish with non-stick cooking spray.
- In a medium bowl, place squash, eggs, flour, and brown sugar; mix well.
- Pour mixture into prepared baking dish. Sprinkle with cinnamon and nutmeg. Drizzle with a little maple syrup, if desired.
- Bake, uncovered, at 350°F for 30 to 40 minutes, or until set and edges are slightly golden. Serve warm or cold.
how hard would it be to substitute sweet potato for the squash?
Yum and NO but if you are nervous that the pineapple will impart too much liquid then either pat the pineapple dry and/or toss to coat the pineapple ever so lightly in flour before adding to the recipe.
I would like to add crushed pineapple(drained) to your butternut squash recipe. Do I need
to change the quantity of flour?
14 grams of sugar
what is the sugar count?
just mix it right in – easy peasy!
Should I be pre-cooking the frozen squash or just mixing it right in with the eggs, flour, etc.? Thank you!
just brown sugar. maple syrup is for the unique flavor it adds and extra sweetness but totally up to you and no need to make a special trip to buy it just for this drizzle.
Oh yes just double and should be the same cook time. enJOY!
I’m about to make the Butternut Squash kugel- I see Brown sugar..but is there white sugar as well? How much?
What is the value of the Maple syrup? Do I need to buy it?
Thanks so much and Good Shabbos..
I would like to make this in a 9 x 13 pan for Thanksgiving. Should I double the recipe? Is the baking time the same? Many thanks!
Major Mazel Tov! And kudos for prepping in advance. Yes it should freeze well!
yes it should freeze well – it will hold in the fridge for a few days or in the freezer for a few weeks.
I make this all the time…slight variation, though. Can this be successfully frozen? (I’m preparing for Shabbos Sheva Brachos – a few weeks in advance.)
This looks great! How long in advance can you make it and does it freeze well? Thanks!
Hi, I made the recipe, but after sitting out to cool off, it turned brownish/grayish (this has happened to me before also with pumpkin). How do I prevent this from happening?
Thanks
Hey Abby! Did you try it? The gluten free flour was successful as per comments above and I have no reason to think whole wheat won’t be as well. I will try with whole wheat and or almond flour in the coming weeks!
yes it can – enJOY!
Can’t wait to try this for Shabbat–I have the challah rising, the chocolate cake baked but can’t wait for this recipe and I love the idea of Whole Wheat or Coconut Flour — has anyone tried those w/success? Shabbat Shalom from Chicago!
Can this be made ahead and frozen?
AWESOME idea – thanks for sharing!
Cut in 1/2 lengthwise and cook butternut squash in slow cooker a few hours . Perfectly soft to mix in other stuff.
This is a FAVORITE for my family. (have not tried in crust)
so happy to hear – and thanks for sharing your fresh squash and gluten free pointers.
Just tried this, and it was a big hit with my kids. I used leftover baked butternut squash (cut a big one in half, remove seeds, and bake cut-side down in 1/2″ or so of water, until soft). I used a gluten-free flour blend (Cybele Pascal’s – google it)and it came out great.
YAY! so happy, thanks for commenting.
Hi! I did it this shabbes and it was really delicious..
for sure! but will definitely make it feel more dessert-y though.
Would it taste good in a graham cracker crust?
This should work fine without any flour; it has the eggs to hold it together. Or, if you want, you could sub 1/4 cup gluten-free flour blend or almond flour.
thanks so much for your help and advice here!
I’m trying to make this gluten free – I’ve seen similar recipes that do not include flour – would this work without the flour? Thanks!
Great ideas to make it really healthy, I put in the nutrition info for you and at only 150 calories per serving and tons of nutrients from the squash it is a pretty good dish to eat too much of.
I would omit the white sugar and replace it with honey and use WW or soy or coconut flour instead.
Can you show the Nutritional Value per serving for these? They’re SO yummy, I eat so many that I gotta know the damage!
you can put it in raw and it will come out chunky (which I kinda like:-)… or you can bake it first until soft and then mash with a fork or puree with an immersion blender or in a blender and then bake as instructed above…
How do you soften fresh squash?
Hi Jen! thanks, did you use the frozen? or fresh. Sometimes fresh squash can be stringy. Let me know/give me more details and then we can try and trouble shoot.
How do you get it to that consistency? When I made it, it was very stringy.I want to try it again for this Shabbas.
Thanks, love all your recipes!
-Jen
you will need about 20-ounces = 2 1/2 cups of peeled and cubed or pureed squash
Thank you I think you should add that into the ingredients list! I was panicking it wasn’t going to be answered in comments! B”H I am making it now! Shabbat Shalom!
great idea — will do!
great recipe!!! if i use fresh squash how do i work out quantity?
If you don’t it will just be chunkier as opposed to super smooth so up to you – I happen to like chunky.
If you use fresh squash do you need to blend it first?
Thank you; I hope it will be delicious for Shabbat 🙂 btw when I printed it, the words were so small.
oops sorry we fixed the recipe – see step 2.
no just eliminate the nutmeg if you don’t like it.
sure just needs to be fully cooked and pureed before hand – extra step but totally delish!!!!!!!
When do yo use the brown sugar?
When do you use the sugar?
Am I able to eliminate the nutmeg? Will it change anything?
instructions for squash kugel left out sugar
Yes I’ve used fresh squash plenty of times, it’s just one more step (to cook n soften the squash)
Sounds delicious! I don’t think we have frozen butternut squash in the UK, will it turn out the same if I use fresh?