Butternut Squash Kugel

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.