Skip to main content

Butternut Squash Kugel

Butternut Squash Kugel

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.

  • Duration
  • Cook Time
  • Prep Time
  • 6Servings


  • 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)


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.