My famous Flower Shaped Squash Kugel, so named because I make it in this cute silicone flower shaped pan. Every time I bring it out everyone always says “Oooh, look at the pretty flower shaped Kugel!” This kugel is sweet and filled with squash flavor. You can use frozen squash if making this during spring, but if fresh squash is in seasonal…that’s always best!
- 2 10 ounce packaged cooked winter squash, defrosted, drained
- 1/2 cup flour (can be gluten free)
- 1/2 cup sugar or Splenda
- 1/2 cup soy milk, preferably vanilla flavored
- 3 large eggs
- Non-stick vegetable spray (if using non-silicone pan)
- Preheat oven to 350° F.
- If not using a silicone pan, spray a 9” round pan with non-stick spray.
- Set aside.
- Place the squash in a large glass bowl.
- Add the flour, sugar, and soy milk.
- Whisk until smooth.
- Add the eggs and blend until thoroughly combined.
- Pour squash mixture into pan.
- Bake for 45-60 minutes until completely set.
- Allow to cool for at least 10 minutes.
- If using a nifty silicone flower shaped pan, invert onto serving dish and serve to amazed guests.
You can use one large fresh squash as well. Simply cook the squash, drain thoroughly and weigh out approximately 20 ounces of cooked squash. Don’t worry if it’s a little more or a teeny bit less!
- Serving Size: 1 slice
- Calories: 159
- Sugar: 15.3 g
- Sodium: 38.7 mg
- Fat: 2.2 g
- Saturated Fat: 0.6 g
- Carbohydrates: 31.6 g
- Fiber: 1.4 g
- Protein: 5.1 g
- Cholesterol: 69.8 mg
Keywords: Kugel, Butternut Squash, Squash, Shabbat Food, Jewish Food, Kosher food