Squash Kugel (with Pumpkin variation)

Our friend Maxine Wolgin served us this kugel during a visit to Boca Raton, FL, January 1998. Since it's hard to find kosher frozen squash in Urbana, my husband suggested making it with canned pumpkin. The result is great. I will probably always remember this kugel, though, as the first dish I prepared with the help of my oldest granddaughter, Tzipporah, in Boston, December 1999. I was keeping her occupied while my daughter Deborah fed her 8 week old twins.

Ingredients:

2 boxes frozen winter squash
1/2 stick margarine
1 cup white sugar
1 cup unbleached flour
4 eggs
1/4 cup unflavored rice (or soy) milk
ground cinnamon

Cook margarine and squash together over a low flame until squash is soft (this can also be done in the microwave, with occasional stirring). Remove to a bowl, and beat together. Beat in sugar and flour. In a separate bowl, beat the eggs and rice milk together. Fold into the squash mixture, and blend thoroughly. Pour into a greased 9-inch square pan or similarly sized quiche dish. Sprinkle with ground cinnamon. Bake at 350° for 45 minutes to 1 hour, or until firm. Serves 8.

Variation: Pumpkin Kugel

This is also delicious when made with canned pumpkin instead of frozen squash. Since canned pumpkin comes in 16 ounce cans, it's best to make 1 1/2 times the squash kugel recipe, substituting 2-16 ounce cans of pumpkin for the squash. Then bake the kugel in a 9x13 inch pan.

Back to Ruth's Kitchen