BUTTERNUT SQUASH KUGEL I
Not too sweet, but creamy and delicious side dish that's very easy to make.
Provided by .
Categories Side Dish Vegetables Squash
Time 1h15m
Yield 12
Number Of Ingredients 7
Steps:
- Place the butternut squash into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 5 minutes. Drain and allow to steam dry for a minute or two.
- Preheat an oven to 350 degrees F (175 degrees C).
- Mash the margarine into the butternut squash in a large bowl. Whisk together the flour, eggs, sugar, and non-dairy creamer in a separate bowl. Stir flour mixture into the butternut squash. Spread mixture into a 9x13 inch baking pan. Sprinkle with cinnamon.
- Bake in the preheated oven until golden brown, about 1 hour.
Nutrition Facts : Calories 206.3 calories, Carbohydrate 27.3 g, Cholesterol 46.5 mg, Fat 9.9 g, Fiber 0.8 g, Protein 3.5 g, SaturatedFat 1.9 g, Sodium 114 mg, Sugar 13.8 g
BUTTERNUT SQUASH KUGEL
Jamie Geller brings you a delicious, melt-in-your mouth soufflé that's like a dessert all by itself. Learn how to make butternut squash kugel.
Provided by Jamie Geller
Categories Non Dairy Desserts, Kugel Recipes, Side Dish, Desserts
Time 45m
Yield 6
Number Of Ingredients 7
Steps:
- 1. Preheat oven to 350°F. Spray a 9-inch round baking dish with non-stick cooking spray. 2. In a medium bowl, place squash, eggs, flour, and brown sugar; mix well. 3. Pour mixture into prepared baking dish. Sprinkle with cinnamon and nutmeg. Drizzle with a little maple syrup, if desired. 4. Bake, uncovered, at 350°F for 30 to 40 minutes, or until set and edges are slightly golden. Serve warm or cold.
Nutrition Facts :
EASY BUTTERNUT SQUASH SOUFFLE
An easy recipe for an airy, delicate butternut squash souffle that does not require separating the eggs. It's the perfect fall and winter side dish!
Provided by Vered DeLeeuw
Categories Side Dish
Time 50m
Number Of Ingredients 8
Steps:
- Preheat your oven to 350 degrees F. Boil 4 cups of water, let them slightly cool, then pour them into a 9 X 13-inch baking dish (this will be your water bath). Grease six ¾-cup ramekins with butter.
- Steam the squash: place the cubed raw squash in a large microwave-safe bowl. Add 1/2 cup water for large squash pieces or 1/4 cup for small pieces. Cover and microwave until tender. Drain well. How long to microwave the squash will depend on the size of the squash pieces. Small ones, such as those that come in a bag of frozen squash, will likely take about 7 minutes. Large ones can take as long as 15 minutes.
- Place the cooked and drained squash along with the remaining ingredients in your food processor. Process on low for a few seconds, then process on high until well combined and frothy, about 1 minute.
- Pour the mixture into a spouted measuring cup, then into the ramekins. You can fill the ramekins almost to the top.
- Place the ramekins in the water bath. Bake until their center appears set and a toothpick inserted in it comes out clean, 30-40 minutes. Remove from the oven. Allow the souffle to cool in the pan for 10 minutes before serving.
Nutrition Facts : ServingSize 0.75 cup, Calories 153 kcal, Carbohydrate 14 g, Protein 5 g, Fat 9 g, SaturatedFat 5 g, Sodium 76 mg, Fiber 2 g, Sugar 7 g
BUTTERNUT SQUASH KUGEL
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
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
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
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!).
BUTTERNUT SQUASH SOUFFLE
A girlfriend of mine made this for a dinner party years ago and I liked it so much I made it for my own family. It has been requested at every holiday dinner since. I don't like carrots, but the squash really steals the show, so no worries on a "carroty" taste (it alwasys falls just a little so I recommend saving a little topping to fill the little dip :-)
Provided by JojoBean 2
Categories Vegetable
Time 21m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Combine first 6 ingredients in food processor, blend 2 minutes, then add eggs 1 at a time until smooth. Pour into buttered 8-inch souffle dish. (may be made up to 3 days ahead).
- Preheat oven to 350 degrees F.
- Bake souffle for 1 hour and 15 minutes, then add topping and continue baking for an additional 15 minutes. Combined cooking time of 1 1/2 hours.
SQUASH KUGEL(ETTES)
Sweet and creamy squash kugel with a thin, crispy crust will be a much requested addition to your fall holiday table.
Provided by Gatherings : Creative Kosher Cooking from our Families to Yours
Categories Vegetables and Sides
Time 1h45m
Yield 10-12
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 F. Slice the butternut squash vertically through the stem end. Using a spoon, remove the seeds. Line a baking sheet with parchment paper and place both halves of butternut squash cut-side down on the baking sheet. Bake on the middle rack of the oven for 45 minutes to an hour until the flesh of the squash is pierced easily with the point of a knife. Allow the squash to cool. Remove the flesh of the squash. Mash with a fork or potato masher and set aside.
- Mix together 1/3 cup of granulated sugar and one teaspoon of cinnamon. Set this mixture aside.
- Thoroughly grease a Bundt pan OR 9 X 13 inch pan OR individual muffin pans. (I use a baking spray with flour to grease the Bundt pan or muffin pans.)
- Combine the flour, baking powder and salt in a medium bowl.
- Using a mixer with a flat beater, or a hand-held mixer, cream the margarine and sugar together on medium speed. Add the eggs one at a time. Add the almond milk and vanilla.
- Reduce the mixer speed to low. Add the reserved dry ingredients. Add the mashed squash and continue mixing until combined.
- Pour the batter into the prepared baking pan. Sprinkle the top of the kugel(ettes) with the cinnamon and sugar mix. Bake on the middle rack of the preheated oven for 45 minutes to an hour. A tester inserted into the kugel will have moist crumbs clinging to it.
- Allow the kugel to cool for 15-20 minutes before gently removing from the baking pan.
- Serve warm or at room temperature.
Nutrition Facts :
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