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Butternut Squash Kugel

Butternut Squash Kugel

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Makes one 8x11-inch tray; serves approx. 8

  • 2½ cups (20 oz.) cooked and mashed butternut squash (about 2 medium squashes)
  • ⅝ cup potato starch
  • ½ cup oil
  • ½ cup sugar
  • 3 eggs
  • 2 tsp. cinnamon

Method

Cut the butternut squash in half lengthwise. Remove the seeds. Place the pieces in a large pot with about 2 inches of water, and cover the pot. Bring this to a boil over a high flame, reduce the flame, and cook them for 30 minutes, until the squash is fork-tender. Remove the squash from the pot and let it cool. Scoop out the meat from the skin, discarding the skins. Mash the squash meat and measure out the amount needed. Sift the potato starch over the mashed squash with a small sifter or tea strainer, so it won't clump together. Add the oil, sugar, and eggs and mix well. Pour the batter into an 8x11-inch baking pan. Sprinkle the cinnamon over the top of the kugel. Bake for 40–45 minutes, until the center of the kugel tests firm when pierced with a knife.

TIP:

This kugel slices neatest when it is cold. Make it one day in advance. The next day, slice it into neat squares and then it can be served cold or warmed up, covered, for 10 minutes before serving.

TIP:

Any extra squash can easily be frozen and used later in a vegetable soup.

Tamar Ansh is a renowned recipe developer, food columnist, and member of the IACP (International Association of Culinary Professionals). She is the author of three cookbooks, most recently A Taste of Tradition: Pesach—Anything’s Possible! Over 350 non-gebrochts, gluten-free, and wheat-free recipes, published by Targum Press.
Reprinted with permission from A Taste of Tradition: Pesach—Anything’s Possible!   by Tamar Ansh.
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13 Comments
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DebG April 20, 2016

How did you get this so high for the picture? Did you use a loaf pan? I followed directions and mine came out delicious but mushy. Ate it for dinner instead of saving for Seder as I planned to do. (I cooked it much longer to try to get it to set, but didn't work.) Reply

Anonymous Idaho April 19, 2016

Outside of Pesach I make this with stevia instead of sugar. The texture isn't as great, but it looks good, tastes good, and is way lower in calories. Reply

Anonymous September 16, 2015

I made this for RH and it was amazing! Everyone loved it. I did put the 2 teaspoons of cinnamon into the mixture though and then sprinkled a little bit more on top. One of the best kugels I've made. Definitely a keeper for RH and Succos. Thank you! Reply

hannah Canada April 4, 2015

...just make this! Make this!!! It's delicious. Huge fit! Reply

Steven New York September 23, 2014

To cover or not to? Bake the kugel covered or uncovered? Reply

Obdent2yah April 13, 2014

Perfect for Passover We made this for Passover. My first Kugel, it was awesome! Thank you so much:) Reply

Tamar Ansh September 10, 2013

Butternut Squash Kugel -- with flour, not potato starch Hello and thank you for writing. You should use one cup of ordinary flour instead of the potato starch when doing this at times other than Passover. I, too, make it every year for Rosh Hashana and Succos and it always freezes well and reheats nicely too. Enjoy!
All the best,
Tamar Ansh
info@atasteofchallah.com Reply

Anonymous September 3, 2013

Question on Potato Starch Hello - can I use Corn starch instead of Potato Starch. If yes, how much should I use. Reply

Melanie London, Ontario July 30, 2013

butternut squash kugel This recipe looks wonderful, in fact, I'm considering making this for Rosh Hashanah. Instead of using ⅝ cup potato starch, what can I use for binding? Reply

Tamar Ansh Jrslm October 25, 2011

oven temp sorry about that -- the oven temp should be 180C / 350F, preheat the oven prior to putting in the kugel for 15 - 20 minutes. Any other qu's? Come and write to me on www.atasteofchallah.com
or info@atasteofchallah.com

happy baking!
Tamar Ansh Reply

Anonymous Denver, co September 12, 2011

Freezing the Kugel Can this kugel be made a couple of weeks ahead of time and frozen? Reply

Anonymous Atllanta, GA April 15, 2011

butternut squash kugel recipe looks great and infact putting it together now but there is no Oven temp. listed. Reply

Anonymous toronto, canada April 4, 2010

butternut squash kugel the oven temp. is not mentioned, please
notify. Reply

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