This versatile kugel is autumn comfort food at its finest. Its sweet, spicy flavor would fit right in on the Thanksgiving table, or make for an easy breakfast with milk on Friday morning after the Big Day. I adapted this recipe from another butternut squash kugel published on Allrecipes.com, with a few adjustments to make it healthier. I used fresh squash puree in place of that recipe’s frozen chopped squash, reduced the butter and sugar, and used Richardson Farms’ whole wheat flour. Of course, if you’re not up to roasting and pureeing a butternut squash this week, you can substitute some of Greenling’s locally-sourced butternut squash baby food in place of homemade puree.
Butternut Squash Kugel (serves 4-6)
1 cup butternut squash puree
3 tablespoons butter, melted
1/2 cup whole wheat flour
1/4 cup sugar
1/4 cup milk
1/2 tablespoon cinnamon, divided
Need help preparing the squash puree? Step-by-step instructions are here.
Preheat oven to 350 degrees and grease a 6×9 inch pan with butter, vegetable oil, or cooking spray. In a medium mixing bowl, combine squash puree, eggs,milk, flour, sugar, melted butter and about half the cinnamon. Stir until well combined. Pour mixture into prepared pan and sprinkle with remaining cinnamon. Bake for 30 minutes, until kugel is firm and golden brown. Serve warm or at room temperature.
For Thanksgiving I plan to serve this as a side dish during the main meal, garnished with fresh sage chiffonade. I’ll cut the cinnamon in that version of the recipe down to one teaspoon sprinkled on top.