Get ready to transform your Passover meal with a mouthwatering dish that's both traditional and irresistibly delicious! This Butternut Squash Kugel is not just another side dish – it's a culinary masterpiece that will have your family and guests begging for seconds. Imagine a perfectly golden, creamy casserole that combines the sweet, velvety texture of butternut squash with warm cinnamon and a delicate, crispy top that melts in your mouth. Whether you're a Passover pro or a curious foodie, this recipe is about to become your new holiday obsession!
Prep Time: 20 mins
Cook Time: 1 hrs
Total Time: 1 hrs 20 mins
Cuisine: Jewish
Serves: 6 servings
Ingredients
- 1 medium butternut squash, peeled and cubed
- 4 eggs
- 1/2 cup sugar
- 1 teaspoon cinnamon
- 1/4 cup matzo meal
- Salt to taste
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9x13 inch baking dish with kosher-for-Passover oil or butter.
- Peel the butternut squash carefully using a sharp vegetable peeler. Cut the squash into small, uniform cubes, approximately 1/2 inch in size to ensure even cooking.
- Place the cubed butternut squash in a large pot of boiling water. Cook for 10-12 minutes until the squash is tender but not mushy. Drain thoroughly in a colander and let cool for 5 minutes.
- In a large mixing bowl, mash the cooked butternut squash using a potato masher or fork until it reaches a smooth, consistent texture.
- Crack the eggs into the mashed squash. Add sugar, cinnamon, matzo meal, and a pinch of salt. Mix thoroughly until all ingredients are well combined and create a uniform mixture.
- Transfer the squash mixture into the prepared baking dish, spreading it evenly with a spatula. Smooth the top to ensure an even surface.
- Place the baking dish in the preheated oven and bake for 45-50 minutes, or until the top is golden brown and the kugel is set in the center.
- Remove from the oven and let cool for 10-15 minutes before serving. The kugel can be served warm or at room temperature.
Tips
- Squash Preparation is Key: Take your time peeling and cubing the butternut squash. Uniform, small cubes ensure even cooking and a smooth texture.
- Don't Overcook the Squash: Aim for tender but not mushy. The 10-12 minute boiling time is crucial for maintaining the perfect consistency.
- Mashing Matters: Use a potato masher or fork to create a smooth texture. Avoid using a blender, which can make the mixture too liquid.
- Seasoning Secrets: Don't be shy with the cinnamon! It adds warmth and depth to the kugel's flavor profile.
- Baking Perfection: Watch the top of the kugel carefully. The golden-brown color is your signal that it's done to perfection.
- Make-Ahead Magic: This kugel can be prepared in advance and reheated, making it perfect for busy holiday preparations.
- Serving Tip: Let the kugel rest for 10-15 minutes after baking. This helps it set and makes serving easier.
Nutrition Facts
Calories: 164kcal
Carbohydrates: 30g
Protein: 5g
Fat: g
Saturated Fat: 1g
Cholesterol: 140mg
