Corn and Squash Kugel
This recipe comes to our family from the well-known author Tova Mirvis. Tova has served it on Shabbat to Rachel (our third daughter)
and her husband and sons. Tova and Rachel usually make this as muffins or mini-muffins. I either make it as a kugel or as
muffins. It's a great side dish for Shabbat or a treat for breakfast.
Preheat oven to 350° bake for 45 minutes to 65 minutes for a 9-inch round kugel or 25-35 minutes for
standard muffins or 18-25 minutes for mini-muffins, or until top springs back to touch. One recipe makes a single kugel or
24 mini-muffins plus 10 standard muffins.
If you want a light, cake-like texture, use the smaller amount of squash. If you want a heavier kugel that is more like a
vegetable side dish, use the larger amount of squash. Remember to bake the kugel or muffins until the top springs back. The
longer baking time is required when you use the larger amount of squash.
- 1 or 2 boxes frozen winter squash (total of 12 or 24 ounces squash)
- 3/4 cup canola oil
- 1 cup rice milk
- 2 eggs
- 1/2 tsp. salt
- 1 1/2 tsp. baking powder
- 1 1/4 cups all-purpose flour
- 1 cup coarse corn meal
- 1 1/3 cups granulated sugar
- ground cinnamon for decorating
Cook squash in microwave until defrosted. Remove to a bowl, and beat together with oil, rice milk,
and eggs. Mix salt, baking powder, flour, corn meal, and sugar. Add dry ingredients to squash mixture and mix until no lumps
remain. Spray baking pan(s) with vegetable oil spray. Fill baking pan(s) 3/4 full, sprinkle with cinnamon, and
bake until top springs back to the touch. Cool completely before freezing.