Butternut Squash Bake

    (12)
    1 hour 15 minutes

    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.


    12 people made this

    Ingredients
    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

    Directions
    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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    Reviews and Ratings
    Global Ratings:
    (12)

    Reviews in English (9)

    by
    13

    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)

    by
    10

    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)

    by
    8

    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)

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