This is a version of the traditional Jewish dish known as a 'Kugel'. Butternut pumpkin is used in a bake that creates a result similar to a cake or pie which is eaten as a side dish.
This was a super good recipe! I didn't use frozen squash, I roasted a whole butternut in the oven and used that instead. I used whole milk instead of non-dairy creamer because non-dairy creamer just freaks me out...I wonder if it's really a food or something concocted in a lab somewhere. I also swapped brown sugar for the white sugar. Other than that, the recipe remained the same and I and my other dinner party guests loved this recipe. Thanks for submitting it! - 07 Oct 2011 (Review from Allrecipes USA and Canada)
This was very good; I made a few alterations using my MIL's traditional recipe. I used 2% instead of the creamer and added an extra 1/4c (3/4c total). I also added 1tsp. vanilla and 6oz No Yolk egg noodles. A nice breakfast dish and a sneaky wayto get in more veggies. - 05 Feb 2010 (Review from Allrecipes USA and Canada)
My family & I loved this. I had a fresh butternut squash, so I baked it and measured the ounces for the recipe. It was delicious hot, and as a cold leftover as well. - 26 Dec 2009 (Review from Allrecipes USA and Canada)