Butternut Squash Bake

    Butternut Squash Bake


    12 people made this

    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.

    Serves: 12 

    • 500g butternut pumpkin, cubed
    • 125g margarine
    • 1 cup (125g) plain flour
    • 3 eggs
    • 3/4 cup (185g) white sugar
    • 1/2 cup non-dairy creamer
    • 1 pinch ground cinnamon, for dusting

    Preparation:15min  ›  Cook:1hour  ›  Ready in:1hour15min 

    1. Place the butternut pumpkin into a large saucepan and cover with salted water. Bring to a boil over high heat then reduce heat to medium-low, cover and simmer until tender; about 5 minutes. Drain and allow to steam dry for a minute or two.
    2. Preheat an oven to 180 degrees C.
    3. Mash the margarine into the butternut pumpkin in a large bowl.
    4. Whisk together the flour, eggs, sugar and non-dairy creamer in a separate bowl.
    5. Stir flour mixture into the butternut pumpkin. Spread mixture into a 20x30cm baking dish. Sprinkle with cinnamon.
    6. Bake in the preheated oven until golden brown; about 1 hour.

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