Caramelized Onion and Butternut Squash Kugel

Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius).

To prevent sticking, lightly spray a baking sheet and a 9x13-inch baking dish with non-stick cooking spray.

Bake the butter squash on the prepared baking sheet, cut side down, in the preheated oven until it's tender and easily pierced with a fork, approximately 50 minutes.

Fill a large pot with salted water and bring it to a high boil over intense heat. Once the water is boiling, add the egg noodles and return it to a boil. Cook the pasta uncovered, stirring occasionally, until it's cooked through but still retains some firmness in the center, about 5 minutes. Drain the pasta thoroughly using a colander placed in the sink.

Heat olive oil in a skillet over medium heat. Add the onion and cook, stirring occasionally, until it's softened and translucent, taking around 5 minutes. Reduce the heat to medium-low and continue cooking and stirring until the onion is very tender and has developed a deep brown color, which can take 15 to 20 minutes more.

Combine beaten eggs and egg whites in a large bowl. Mix well, then add the cooked noodles and onion to the mixture. Scoop out the flesh of the butternut squash and add it to the noodle mixture. Season with rosemary, sage, salt, and pepper, then gently combine everything together. Pour the mixture into a prepared 9x12-inch baking pan. Sprinkle chopped pecans on top.

Bake the mixture in the preheated oven until it's golden brown, approximately 30 minutes. Serve warm or at room temperature.