:max_bytes(150000):strip_icc()/butternut-squash-kugel-pareve-2122061-hero-01-93cc870ee2224e6c984c38f6351234b1.jpg)
​The Spruce / Ulyana Verbytska
Nutritional Guidelines (per serving) | |
---|---|
352 | Calories |
14g | Fat |
51g | Carbs |
9g | Protein |
Nutrition Facts | |
---|---|
Servings: 6 | |
Amount per serving | |
Calories | 352 |
% Daily Value* | |
Total Fat 14g | 18% |
Saturated Fat 3g | 14% |
Cholesterol 151mg | 50% |
Sodium 352mg | 15% |
Total Carbohydrate 51g | 19% |
Dietary Fiber 6g | 22% |
Protein 9g | |
Calcium 166mg | 13% |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |
With a smooth, light texture that straddles the line between flan and soufflé, this dairy-free, maple-sweetened butternut squash kugel manages to look elegant while feeling like total comfort food.Â
Serve it as a side dish with roast chicken or brisket, or add it to your next brunch buffet. It's also a natural fit for seasonally-inspired Sukkot or Thanksgiving menus.
Ingredients
- 1 medium butternut squash (about 3 pounds)
- 2 tablespoons coconut, olive, or grapeseed oil (plus extra for the squash)
- 1/3 cup pure maple syrup (preferably Grade B)
- 3 large eggs (lightly beaten)
- 1 tablespoon pure vanilla extract
- Optional: pinch of salt
- 1/3 cup all-purpose flour
- Optional: 1/4 cup raw pecans (chopped)
Steps to Make It
-
Gather the ingredients. Preheat the oven to 400 F.
​The Spruce / Ulyana Verbytska -
Grease an 8- or  9-inch square baking dish, or similarly-sized casserole dish and set aside.Â
​The Spruce / Ulyana Verbytska -
With a large chef's knife, carefully cut the squash in half lengthwise. Remove the seeds and rub the cut sides with a little oil.
​The Spruce / Ulyana Verbytska -
Place 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.Â
​The Spruce / Ulyana Verbytska -
Scoop 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.)
​The Spruce / Ulyana Verbytska -
Add the oil and maple syrup to the squash and whisk together until well combined.
​The Spruce / Ulyana Verbytska -
Slowly 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.
​The Spruce / Ulyana Verbytska -
Stir in the vanilla extract and salt (if using).
​The Spruce / Ulyana Verbytska -
Sprinkle 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.Â
​The Spruce / Ulyana Verbytska -
Pour the squash batter into the prepared baking dish and smooth the top with a spatula.
​The Spruce / Ulyana Verbytska -
Sprinkle the top with the pecans, if using.
​The Spruce / Ulyana Verbytska -
Bake 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.
​The Spruce / Ulyana Verbytska -
Serve and enjoy!
​The Spruce / Ulyana Verbytska
Tip
- If you prefer a kugel that slices into clean squares, use coconut oil, which is semi-solid at room temperature and imparts a subtle flavor dimension that you won't get from neutral liquid oils. Using grapeseed or olive oil also produces a delicious kugel, albeit a softer one that you may need to spoon out to serve.Â