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Forum -> Recipe Collection -> Kugels and Side Dishes
ISO butternut squash kugel with no flour.



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aussiegal




 
 
    
 

Post Tue, May 19 2015, 12:24 pm
Mayo and eggs are fine.
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mummiedearest




 
 
    
 

Post Tue, May 19 2015, 12:52 pm
1 butternut squash, baked until soft, peeled, seeds removed
2 eggs
approx 1/3 cup almond flour (probably optional, I just throw it in there)
a healthy splash vanilla extract
pinches of cinnamon, nutmeg, allspice
honey to taste

blend until smooth, bake until set.

sorry, no specifics. I don't measure when I cook.
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chani8




 
 
    
 

Post Tue, May 19 2015, 12:55 pm
I don't even bother to peel it. Bake or steam then process until smooth, throw in eggs, spices, and sweetener if you need it. Process well then bake. No starch needed at all, the eggs hold it together. Though it's yummy with lots of cocoa added.
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chani8




 
 
    
 

Post Tue, May 19 2015, 12:56 pm
Just remembered a tip! First blend it up with all the spices and such, to taste, then when it tastes right, only then, add the eggs. BTW, the eggs will mellow the spices and sweet, so do keep that in mind.
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Ima2




 
 
    
 

Post Tue, Jun 09 2015, 4:56 pm
just use the typical recipe and substitute potato starch-like for Pesach
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self-actualization




 
 
    
 

Post Tue, Jun 09 2015, 5:08 pm
Gluten free butternut squash kugel

1/2 cup oil
1/4 cup potato starch
1 cup sugar
1 tsp vanilla
1/4 cup coffee rich (or soy milk)
2 packets of frozen butternut squash (I use McCormick)
3 eggs

Defrost the butternut squash (I do this in a pot on the stove)
Then mix everything and put into loaf size tin or shallow round tin
Sprinkle on top with cinnamon
Bake uncovered at 350 for 1 hour
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anonimouse




 
 
    
 

Post Wed, Jun 10 2015, 3:41 pm
mummiedearest wrote:
1 butternut squash, baked until soft, peeled, seeds removed
2 eggs
approx 1/3 cup almond flour (probably optional, I just throw it in there)
a healthy splash vanilla extract
pinches of cinnamon, nutmeg, allspice
honey to taste

blend until smooth, bake until set.

sorry, no specifics. I don't measure when I cook.


I do something similar, except I leave out the almond flour and only add cinnamon. (although if the squash is really tasy, just vanilla's enough)

Sometimes, if I'm feeling really fancy, I'll make an almond flour crust- almond flour, coconut butter and a touch of honey. Mix together, pat in pan and bake a few minutes before adding the filling
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