Butternut Squash Kugel

by Sarah Goldstein

This kugel is creamy and lighter than most kugels, making it a great addition to your classic meat-and-potatoes Yom Tov meal.

1 medium sized butternut squash
½ cup potato starch
2 eggs, beaten
½ cup oil
½ teaspoon ground cinnamon
½ cup light brown sugar
1 teaspoon vanilla extract
Chopped pecans, for garnish

1. Preheat oven to 350°F. Spray a 9” round baking dish or small ramekins with cooking spray.
2. Cut butternut squash in half lengthwise, then remove the seeds and chop into cubes. Place the pieces in a pot with enough water to cover and cook for 25-30 minutes, or until the squash is fork-tender. Strain and transfer squash to a large bowl. Let cool slightly, so the eggs don’t scramble when added. Sift potato starch over mashed squash to eliminate any lumps. Add eggs, oil, cinnamon, brown sugar and vanilla. Pour mixture into prepared baking dish and sprinkle with chopped pecans. Bake, uncovered, for 30-40 minutes or until set and edges are slightly golden. Serve warm or at room temperature.

Yields: 6-8 servings

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