Healthier Butternut Squash Kugel
Healthier Butternut Squash Kugel is the better way to eat kugel. Free of margarine and excess fats, this kugel is delicious and cozy.
Servings: 8
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!