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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