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Butternut Squash Kugel

During Sukkot we eat outdoors in the sukkah and share a meal with friends and family. If you didn’t grow up celebrating Sukkot, you haven’t missed out on any specific holiday recipes. Sukkot doesn’t have a traditional dish to celebrate with, but menus for this fall holiday often incorporate seasonal fruits and vegetables that signify the harvest theme. If you’re looking to incorporate Sukkot into your practice as a couple or family, you can start with this simple Butternut Squash Kugel that has Jewish roots and a modern twist.

If you’ve ever had kugel (koo-gul), you’ll understand why it has a place in many celebratory meals—there’s no denying it is delicious! Kugel can be sweet, savory, dairy or parve (non-dairy), but it’s a dish that’s meant to be shared. Whether it’s noodle, potato or squash-based, kugel is a great make-ahead dish that everyone will love. Watch below for how to make this new spin on the classic potato kugel, featuring seasonal butternut squash and autumnal flavors. Serve it hot or at room temperature alongside these other Sukkot dishes.

On Sukkot, there is an emphasis on inviting friends or someone who needs a meal to your table, and while that may not be possible this year, you can certainly bake an extra kugel to share, or donate a meal to a family in need.

Ingredients:

  • 1 medium butternut squash, halved and seeds scooped (approximately 2 ½-3 cups)
  • 1 Tbsp. olive oil
  • 2 Tbsp. maple syrup
  • 1 tsp. vanilla extract
  • 1 tsp. cinnamon
  • 1 tsp. orange zest
  • ¼ cup flour
  • 3 eggs, beaten
  • ¼ cup chopped pecans
  • Sea salt, to taste

Preparation:

1. Preheat the oven to 400°F. Grease an 8×8 baking dish with olive oil.

2. Place the halved butternut squash on the baking tray. Drizzle with olive oil and a pinch of sea salt. Roast the squash, cut side down for 35-40 minutes, or until soft. Let cool.

3. Scoop out the butternut squash, and transfer 2 ½ – 3 cups filling to a bowl.

4. Add maple syrup, vanilla, cinnamon, orange zest and sea salt. Mix until smooth. 

5. Slowly drizzle in beaten eggs while stirring.

6. Transfer to the greased baking dish.

7. Top with chopped pecans.

8. Bake for 35-40 minutes or until set.

Butternut squash kugel
Micah Siva

Author: Micah Siva

Micah Siva is a trained chef, Registered Dietitian, recipe writer, food photographer, and Jewish cook. Her love for food began in her grandmother's kitchen, where she learned about the importance of food in celebrating holidays, bringing family together, and keeping traditions alive. She strives to modernize the foods she grew up on, adding her own unique spin on everything from matzah balls to latkes. Through her personal blog, NutritionxKitchen ( www.nutritionxkitchen.com), she shares delicious, plant-forward recipes that are chef-created , dietitian approved, and guaranteed delicious.


Micah Siva

Micah Siva is a trained chef, Registered Dietitian, recipe writer, food photographer, and Jewish cook. Her love for food began in her grandmother's kitchen, where she learned about the importance of food in celebrating holidays, bringing family together, and keeping traditions alive. She strives to modernize the foods she grew up on, adding her own unique spin on everything from matzah balls to latkes. Through her personal blog, NutritionxKitchen ( www.nutritionxkitchen.com), she shares delicious, plant-forward recipes that are chef-created , dietitian approved, and guaranteed delicious.