Butternut Squash Kugel (Pareve)
A roasted butternut squash kugel is a delightful addition to any Thanksgiving spread. Bonus: It's kosher and dairy free, making it great for Sukkot as well.
- Serves: 6 persons
- 1medium butternut squash (about 3 pounds)
- 2tablespoons coconut, olive, or grapeseed oil (plus extra for the squash)
- ⅓cup pure maple syrup (preferably Grade B)
- 3large eggs (lightly beaten)
- 1tablespoon pure vanilla extract
- Optional: pinch of salt
- ⅓cup all-purpose flour
- Optional: 1/4 cup raw pecans (chopped)
Step 1Gather the ingredients. Preheat the oven to 400 F.
Step 2Grease an 8- or 9-inch square baking dish, or similarly sized casserole dish and set aside.
Step 3With a large chef's knife , carefully cut the squash in half lengthwise. Remove the seeds and rub the cut sides with a little oil.
Step 4Place the squash halves cut-side down on a rimmed baking sheet or in a roasting pan. Bake for 35 to 45 minutes, or until tender. Remove from the oven and set aside until cool enough to handle.
Step 5Scoop the butternut squash flesh from the skin. Transfer 4 cups of roasted squash to a large bowl. (Don't worry if your squash yields slightly more or less. If you have a little extra squash, feel free to include it in the recipe, but if you find you've got a lot, save it for another use.)
Step 6Add the oil and maple syrup to the squash and whisk together until well combined.
Step 7Slowly add the beaten eggs, whisking constantly until well-incorporated. If the squash is still fairly warm, the slow addition of the eggs while mixing is important, otherwise, you may end up with bits of cooked egg in the batter.
Step 8Stir in the vanilla extract and salt (if using).
Step 9Sprinkle the squash mixture with the flour and stir well to combine, making sure no lumps or streaks of flour remain. If you prefer a very smooth kugel, puree the mixture with a regular or immersion blender.
Step 10Pour the squash batter into the prepared baking dish and smooth the top with a spatula.
Step 11Sprinkle the top with the pecans, if using.
Step 12Bake in the preheated oven for 40 to 45 minutes, or until the kugel is firm, the top appears dry and golden, and a tester inserted in the center comes out clean.
Step 13Serve and enjoy.