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.
I made this recipe with regular flour and loved it! I would like to make it for Passover with almond flour. Is the baking time the same? What is the difference in taste?
It should be the same and I don’t think it will affect the taste too much.
Perfect texture and balance of sweetness. I also like that this recipe has an option for a sugar alternative.
Please, can I make this with pumpkin purée by any chance? I have made it a hundred times with butternut squash–but I have a few dying cans of pumpkin purée in the pantry and don’t know how to use them. It’d be wonderful if they could work just as well. Thanks for your help.
We have not tried it but I don’t see why it wouldn’t work. Please try it and let us know how it came out.
This was delicious and easy. I used a food processor.
Thanks. It may be helpful to edit the butternut cubes section and just keep it at pureed squash.
The ingredients call for pureed squash, either bought pureed or prepared before being used in the recipe. Sorry for any confusion.
This recipe picture looks smooth as if it was blended before cooking. It does not mention blending so it comes out in chunks, which are also not soft. Was there a mistake in the instructions?
Yes, will work fine
Can I double the recipe without issue? Thx
I would put it in a warm oven or hot plate before serving.
Just made the butternut squash kugel the “day before needed”…do I microwave it or put in a warm oven before use the next day?
That would work for sure with a little olive oil.
I bought cut up butternut squash cubes, so I have to somewhat cook them first to mix with everything else. Would it work to roast in the oven, as opposed to stealing or boiling, for added flavor?
You can but canned pumpkin has a lot of water content so you may need less or the kugel might be THE SOUP! Start with 1/2 the amount and see how it looks.
also can this be frozen? and do I have to change anything in the recipe if I change it to canned pumpkin
Canned pumpkin can have more moisture in it. So you may need less.
Can I substitute canned pumpkin instead of the butternut squash as I planned to make orange soup as well. Plus, as much as I dislike pumpkin, my husband loves it and I’d like to surprise him with that
You can use fresh squash and you should steam it to soften or it won’t purée evenly. Enjoy!
can i use fresh cut up instead and if so should i cook it to make it soft
OY – that’s terrible. I have heard of this happening when using an aluminium pan – was that the case?
I haven’t BUT you can just sub either a really fine ground matzo meal or potato starch (even lighter than matzo meal) and it should be great!
Have you made this dish for passover, and if so how did you change the recipe?
hey Marni, so you would have to cook and mash or puree the sweet potato first — it will work and be good if you like a sweet potato pie. It will be starchier and heavier and more rustic than the butternut squash which is more creamy and lighter.