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Pumpkin Spice Flower Shaped Squash Kugel

Pumpkin Spice Squash Kugel with Candied Pumpkin Seed Topping

  • Author: Sharon Matten - Kosher Everyday
  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Total Time: 55 mintues
  • Yield: 1 kugel 1x
  • Category: Side Dish
  • Method: Baking
  • Cuisine: Gluten Free
  • Diet: Kosher

Description

Pumpkin Spice Squash Kugel with Candied Pumpkin Seed Topping is the perfect side dish. It’s beautiful, and the pumpkin spice makes it taste like a warm and welcoming hug. I topped it with candied pumpkin seeds for added texture and flavor. If there are any leftovers, just grab a squash kugel petal for a quick snack!


Ingredients

Units Scale

For The Pumpkin Spice Squash Kugel

  • 20 ounces cooked butternut squash, thoroughly drained and processed until smooth
  • 1/2 cup pumpkin spice creamer (dairy free)
  • 3 large eggs
  • 1/4 cup granulated sugar
  • 1/2 cup flour (gluten free)
  • 1 teaspoon pumpkin pie spice
  • nonstick spray

For the Candied Pumpkin Seed Topping

  • 1 cup raw pumpkin seeds
  • 1/4 cup granulated sugar

Instructions

For The Pumpkin Spice Squash Kugel

  1. Preheat oven to 350°F.  Spray a cake pan with nonstick, non aerosol spray.
  2. In a large bowl, whisk together the blended squash, pumpkin spice creamer, eggs, granulated sugar, flour and pumpkin spice until completely smooth.
  3. Pour the kugel batter into the prepared pan, and bake for 45-60 minutes until the center of the kugel is set, checking the kugel at 45 minutes.  If the center still looks “raw”, bake for an additional 15 minutes until the edges start to brown and the center of the kugel looks set and cooked through.
  4. Remove from oven and allow to cool for at least 15 minutes before unmolding.

For the Candied Pumpkin Seed Topping

  1. Place a large silicone mat or parchment sheet on a baking pan.   Set aside.
  2. In a large (preferably non-stick) skillet, cook the sugar and pumpkin seeds, stirring constantly with a heat resistant spatula, until the sugar starts to brown.  Make sure all the seeds are completely coated.
  3. BE CAREFUL NOT TO OVERCOOK THE SUGAR OR IT WILL BURN.
  4. Carefully spread the candied pumpkin seeds onto the prepared mat.
  5. Allow to cool completely, then break up the seeds into nearly individual candied pumpkin seeds.

To Finish

  1. Unmold the kugel onto a large circular platter.
  2. Decoratively place the candied pumpkin seeds onto the center of the kugel.
  3. Serve the kugel with additional candied pumpkin seeds.
  4.  


Notes

I prepared the squash by peeling it, seeding it, cutting it into large cubes, then placing it in a microwave safe bowl with 1/4 cup water.  I microwaved it for 7 minutes, covered but vented, until the squash was completely soft.

You can serve any additional candied pumpkin seeds with the kugel, or store them in an airtight container.

The Candied Pumpkin Seeds can be used in salads for a sweet crunch.

Nutrition

  • Serving Size:
  • Calories: 76
  • Sugar: 6.4 g
  • Sodium: 14.8 mg
  • Fat: 1.7 g
  • Saturated Fat: 0.3 g
  • Carbohydrates: 13.7 g
  • Fiber: 0.8 g
  • Protein: 1.8 g
  • Cholesterol: 34.9 mg

Keywords: Squash Kugel, Pumpkin Pie Spice, Pumpkin Spice, Squash, Pareve, Dairy Free, Meat Free

Ingredients

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Heat a tablespoon of butter and a tablespoon of olive oil in a large pan. Wait until the pan is hot and the butter has fully melted.

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