Butternut squash kugel recipe please

myself

Fri, Apr 14 2017, 3:58 am

This recipe doesn't have a crust but I'm sure you can add one.

Butternut Squash Kugel
2 1/2 cups cooked and mashed butternut squash (about 2 medium squashes)
5/8 cup potato flour (or any flour if not Pesach)
1/2 cup oil
1/2 cup sugar
3 eggs
2 tsp cinnamon

Bring butternut squash to a boil and cook for 30 minutes until fork tender. Measure out 2 1/2 cups - Any remainder can easily be frozen to be used another time. Sift the flour over the squash to prevent lumps (I skipped this step and it was fine, maybe because it was cornflour), then add the oil, sugar and eggs. Mix well by hand until the batter is smooth. Pour into an 8x11 pan or 2 9x5 loaf pans, or muffin tins as I did. Sprinkle the cinnamon over the top and bake on 350(F) for 40 - 45 minutes until the top looks slightly cracked and the center tests firm when pierced with a knife. Be careful not to overbake.

Tip: Make this kugel one day in advance as it slices neatest when cold.