In honor of the spring planting, this Shabbat I’m making my famous Flower Shaped Squash Kugel, so named because I make it in this cute silicone flower shaped pan. Every time I bring it out everyone always says “Oooh, look at the pretty flower shaped Kugel!” They really do! It’s a family favorite, and everyone loves cutting off a petal sized serving. I love it because it’s healthy (squash), and incredibly easy to make. Using the silicone pan is a plus too because I don’t have to grease it (silicone is naturally non-stick), its easy to clean, and easy to store – I just roll it up and put it in a drawer.
- 2 packages cooked winter squash, defrosted and drained (10-ounce packages)
- ½ cup flour
- ½ cup sugar or splenda
- ½ cup soy milk, preferably vanilla flavored
- 3 large eggs
- Non-stick vegetable spray (if using non-silicone pan)
Preheat oven to 350° F.
If not using a silicone pan, spray a 9” round pan with non-stick spray. Set aside.
Place the squash in a large glass bowl. Add the flour, sugar, and soy milk. Whisk until smooth. Add the eggs and blend until thoroughly combined.
Pour squash mixture into pan.
Bake for 45-60 minutes until completely set.
Allow to cool for at least 10 minutes. If using a nifty silicone flower shaped pan, invert onto serving dish and serve to amazed guests.