Butternut Squash Kugel Ii Recipes

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BUTTERNUT SQUASH KUGEL II

A noodle kugel with butternut squash and caramelized onions.

Provided by LISA819

Categories     Side Dish

Time 2h

Yield 12

Number Of Ingredients 10



Butternut Squash Kugel II image

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C). Lightly grease one baking sheet and one 9x13-inch baking dish.
  • Bake the butter squash on the prepared baking sheet, cut side down, in the preheated oven until tender, about 50 minutes.
  • Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the egg noodles, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 5 minutes. Drain well in a colander set in the sink.
  • Heat the olive oil in a skillet over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Reduce heat to medium-low, and continue cooking and stirring until the onion is very tender and dark brown, 15 to 20 minutes more.
  • Beat eggs and egg whites lightly in a large bowl. Stir in the noodles and onion. Scoop the flesh from the butternut squash into the noodle mixture. Season with rosemary, sage, salt, and pepper. Gently mix to combine. Pour mixture into the prepared 9x12-inch baking pan. Sprinkle with chopped pecans.
  • Bake in the preheated oven until golden brown, about 30 minutes. Serve warm or at room temperature.

Nutrition Facts : Calories 207.2 calories, Carbohydrate 35.8 g, Cholesterol 31 mg, Fat 4.4 g, Fiber 4.2 g, Protein 7.2 g, SaturatedFat 0.7 g, Sodium 41.4 mg, Sugar 3.6 g

1 butternut squash, halved lengthwise and seeded
1 (12 ounce) package yolk-free egg noodles
2 tablespoons olive oil
1 large sweet onion, chopped
2 eggs
2 egg whites
2 tablespoons minced fresh rosemary
½ teaspoon dried sage, crushed
salt and ground black pepper to taste
2 tablespoons chopped pecans

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



Butternut Squash Souffle or Kugel image

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!).

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)

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