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Sweet Butternut Squash Kugel

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PREP TIME
10 min
COOKING TIME
65 min
TOTAL TIME
75 min
SERVINGS
12 servings
Dinner Jewish
Sweet Butternut Squash Kugel
Ingredients
  • 1 (16 ounce) package frozen butternut squash, cubed
  • 1/2 cup margarine
  • 1 cup all-purpose flour
  • 3 eggs
  • 3/4 cup white sugar
  • 1/2 cup non-dairy creamer
  • ground cinnamon, for dusting
Instructions
1
Submerge the butternut squash in a large container and immerse it in salted water. Bring the mixture to a rolling boil over high heat, then gradually decrease the intensity of the heat to a low simmer, covering the pot in the process. Continue cooking until the squash reaches a tender state, approximately 5 minutes. Remove from heat and allow excess water to evaporate for a short period of time.
2
Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius), ensuring it reaches the optimal temperature.
3
Combine the softened margarine with the cooked butternut squash in a spacious bowl, blending them together until well incorporated. In a separate container, whisk together the flour, eggs, sugar, and non-dairy creamer until smooth. Gradually add the dry mixture to the squash, stirring until fully combined.
4
Transfer the mixture into a 9x13 inch baking dish and sprinkle with cinnamon for added flavor.
5
Place the prepared mixture in the preheated oven, allowing it to bake until a golden brown hue is achieved, approximately 1 hour.