Healthier Butternut Squash Kugel is the better way to eat kugel. Free of margarine and excess fats, this kugel is delicious and cozy.
I grew up in a sea of kugels; potato, sweet noodle, yerushalmi, salt & pepper, challah,, apple, carrot…..the list goes on and on.
And why not? Kugels are a wonderful, soul warming side dish to serve alongside your Shabbat meal. But weekly kugels can be a lot. Many of them use oil or margarine to add richness and a little stability. These ingredients have never appealed to me. Lately, I have spoken to many home cooks who share my struggle; wanting a healthier kugel recipe that still gives their families that nostalgic flavor without the taste of health. I want to help them (and me!) keep that tasty tradition on their plates while making them feel a little bit better about what they are eating.
Even though I am not, myself, a kugel eater, my children and husband love kugels! I needed to find a way to create a healthier version while maintaining that wonderful kugel-esque texture and flavor.
You’ll Love Healthier Butternut Squash Kugel!
For those of you who have never had a kugel, its a smooth, firm cross between a casserole and a soufflé. This particular kugel has a silky texture but sturdy enough to be sliced.
Healthier Butternut Squash Kugel is surprisingly light and perfect served hot or at room temperature. The roasted butternut squash is mixed with roasted sweet potatoes to add natural sweetness and body, maple syrup and vanilla extract for complex sweetness. A touch of cinnamon and nutmeg give this kugel warmth and that cozy flavor I love this time of year.
The autumn flavors of this dish make it the perfect prep ahead side dish for your Thanksgiving feast! You can make this kugel ahead of time and simply warm it up. Alternatively, I roast the sweet potatoes and squash, remove the skin, and mash them up in a bowl and store it in the fridge so they are ready to be added to the kugel batter.
I hope you adore this healthier, traditional recipe!
For more recipes with butternut squash try my: Roasted Chicken Tagine, Yemeni Style Chicken Soup, and butternut and sage baked pasta!!
Healthier Butternut Squash Kugel
Ingredients
- 1 lb, 4oz. sweet potatoes
- 2lb, 9 oz butternut squash
- 1 tablespoon extra virgin olive oil plus more for roasting
- 3 tablespoons real maple syrup
- 3 large eggs lightly beaten
- 1 tablespoon vanilla extract
- Large pinch Kosher salt
- 1 teaspoon ground cinnamon plus more to sprinkle on top
- ⅛ teaspoon ground nutmeg
- ¼ cup + 2 tablespoons all purpose flour
Instructions
- Preheat your oven to convection roast (or regular) 415 °F
- Split the butternut squash in half the long way. Split the sweet potatoes in half the long way. Lightly rub them all over with extra virgin olive oil and place them, cut side down, on a parchment paper lined cookie sheet. Make sure to place the sweet potatoes in between the butternut squash halves. (This is because the items on the outer areas of a cookie sheet roast faster than those in the center. The butternut will take longer to cook than the potatoes.)
- Roast the squash and potatoes anywhere from 25-35 minutes, until the squash is very tender and can be easily pierced with a fork all the way down to the cookie sheet.
- Remove the butternut and potatoes from the oven and allow them to cool enough to handle.
- Lower the oven temperature to 400 °F
- Remove the seeds and skins from the butternut and skins from the potatoes. In a large bowl, mash the flesh of the squash and potatoes together with a fork until they are well blended and smooth. (At the point the flesh can still be slightly warm, but it needs to be cool enough not to curdle the eggs in the next step.)
- Add the eggs, 1 tablespoon of extra virgin olive oil, maple syrup, vanilla, pinch of Kosher salt, cinnamon, and nutmeg to the bowl. Mix the ingredients together until fully incorporated.
- Add the flour and fold it into the mixture until fully incorporated.
- Grease an 8X8 baking dish ( I use baking spray) and pour the kugel batter in. Gently smooth the top so it's uniform and sprinkle with a very very light dusting of cinnamon.
- Bake for 40 minutes or until the kugel is firm and it begins to lightly brown around the edges.
- Remove the kugel from the oven and allow it to rest about 10 minutes or until firm enough to slice.
- Serve and enjoy!
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