Aunt Bessies Squash Kugel Pudding Food

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AUNT BESSIE'S SQUASH KUGEL (PUDDING)



Aunt Bessie's Squash Kugel (pudding) image

I like squash but I've prepared this for people who did not like squash and they are surprised how they do like it. This particular recipe comes from my late husband's aunt who was a fantastic cook.

Provided by Helaine Norman

Categories     Vegetables

Time 50m

Number Of Ingredients 7

3 lb yellow squash, sliced or cut into chunks
2 eggs
1 onion, medium to medium-large size, sliced or chopped
1/2 to 1 stick butter or margarine
1/2 c mix of the following: dry crumbs (bread, cracker or matzo meal)
garlic powder, to taste
salt and pepper to taste

Steps:

  • 1. Bring squash and onions to a boil and cook just until done. Drain extra well into a sieve.
  • 2. Mash with a potato masher. Drain more if too watery. Pour from the sieve the squash-onion mixture back into the pot and add the rest of the ingredients.
  • 3. Pour into a casserole or other baking pan. Bake at 350 degrees for about 1/2 hour or until set. The pan you cook in determines how fast it will be done. If it is thicker in a smaller pan it will take longer than if it is spread out into a shallow pan. It should be golden brown on top.

BUTTERNUT SQUASH KUGEL



Butternut Squash Kugel image

One of my favorite recipes for kugel that kids love! So sweet, it can be served as a pie! Easily doubled!

Provided by kosher tx cook

Categories     Side Dish

Time 45m

Yield 8

Number Of Ingredients 8

1 cup mashed, cooked butternut squash
1 cup flour
1 cup sugar
3 eggs
¼ cup milk
¼ cup oil
1 teaspoon vanilla
1 teaspoon ground cinnamon

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch round baking pan.
  • Stir butternut squash, flour, sugar, eggs, milk, oil, and vanilla together in a large bowl until combined. Pour squash mixture into the prepared baking pan.
  • Bake in the preheated oven until a toothpick inserted into the center of the kugel comes out clean, about 35 minutes. Sprinkle with cinnamon.

Nutrition Facts : Calories 257 calories, Carbohydrate 40.4 g, Cholesterol 70.4 mg, Fat 9 g, Fiber 1.3 g, Protein 4.5 g, SaturatedFat 1.8 g, Sodium 30.8 mg, Sugar 26.1 g

BUTTERNUT SQUASH SOUFFLE OR KUGEL



Butternut Squash Souffle or Kugel image

This is a delicious healthy side dish. Pretty enough for company, but kids enjoy the sweet taste! Fresh squash is easy to cook in the microwave, but frozen tastes just as good. For the milk, I used nonfat, my neighbor uses Mocha Mix to make it non-dairy. From my neighbor, Tiffanie, who is the best kosher cook ever!!

Provided by MSMD310

Categories     Vegetable

Time 1h10m

Yield 10 serving(s)

Number Of Ingredients 7

1/2 cup flour
1/4-1/2 cup sugar
1/2 cup oil
3 eggs
1 1/2 cups milk
1 -1 1/2 lb butternut squash or 2 (12 ounce) boxes frozen squash, thawed
2 tablespoons cinnamon sugar (optional)

Steps:

  • preheat oven to 350.
  • if using fresh squash, microwave- cut in half, remove seeds, place cut side down in small amount of water, cover with plastic wrap and cook on high 15 minutes.
  • Scrape flesh from skin- should be 3-4 cups.
  • beat together flour, sugar, oil, eggs, and milk.
  • add squash and mix well.
  • bake in 9x13 glass or ceramic baking dish for 60 minutes.
  • can sprinkle cinnamon sugar on top after 30 minutes in oven (kids like it!).

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