HEALTHY butternut squash kugel, please

Log in / Sign Up

List of Forums + New Post Recipe Box Usergroups Following My Posts Bookmarks

Private Messages Advanced Search Rules New User Guide FAQ Advertise Contact Us

Forum -> Recipe Collection -> Kugels and Side Dishes

1 2 Next

View latest: 24h 48h 72h

anon

Tue, Sep 04 2007, 11:37 pm

The recipe for butternut squash kugel that I already have is delicious, BUT it has lots of mayonnaise and margarine. Puke

Does anyone have a recipe that does NOT include these ingredients (or at least very little of them?). Thanks!

deedee

Wed, Sep 05 2007, 12:39 am

1 cup flour
1 cup sugar
1 1/2 tsp. baking powder
1/2 cup oil / applesauce
2 lg eggs
1 tsp vanilla
1 butternut squash (cooked!)

blend all together and bake at 350 for 45 min

its delish and e/o loves it. u can reduce amount of sugar and use olive oil for healthier option-enjoy!
u can sprinkle some cinnimon on top for garnish

anon

Wed, Sep 05 2007, 9:18 am

Thank you!!

Just a few questions:

Does it taste better with oil or applesauce?

How much sugar do you think I can get away with that it will still taste very good? I don't need it TOO sweet but I still want it to be very good.

What size pan does it fit in?

chocolate moose

Wed, Sep 05 2007, 10:09 am

SQUASH KUGEL
2 boxes frozen winter squash (butternut)
1 stick melted margarine
1 cup flour
1 cup sugar
3 eggs
1/4 cup pareve creamer or soymilk
1/2 tsp baking powder
1 small can crushed pineapple, squeeze out juice (I put it into the orange juice container)
Combine and bake at 350 for 35 degrees.

SQUASH SOUFFLE
1 package (20 oz) frozen butternut squash
1/2 cup sugar
1/2 cup flour
3 eggs
scant 2 cups milk or pareve substitute
2 oz margarine (you could prob even leave this out)
Dash of cinnamon (and ginger, if you like the taste)

Mix sugar and marg together. Blend in all other ingredients. Bake at 350 in 2 qt dish for about an hour (longer if necessary).

Recipe can be halfed, doubled, or even tripled, and freezes great!

PUMPKIN PIE SQUARES
You can use this as a kugel or a dessert.

Crust
1 box cake mix, yellow, spice, or gingerbread
1 stick melted margarine
1 egg

Filling
3 cup pumpkin pie mix, canned (the 1 lb., 14 oz size)
2 eggs
2/3 cup milk or substitute

Topping
1 cup reserved cake mix
1/4 cup sugar
1/2 stick margarine
1 tsp cinnamon

• Grease bottom of 9 by 13 pan.
• Reserve the cup of dry cake mix for later.
• Combine the remaining cake mix, margarine and the egg. Press into pan.
• Prepare filling by mixing the pumpkin, 2 eggs, and your liquid and blend until smooth. Pour over crust.
• Combine topping ingredients and sprinkle over filling layer. Bake at 350 degrees for about 45 minutes, or until your knife comes out clean.

Good cold by itself, or with ice cream for dessert (vanilla or butter pecan).

(You could probably even skip the topping layer if you were short on time, and just use the whole cake mix for the crust.)

anon

Wed, Sep 05 2007, 10:37 am

thanks chocolate Smile

deedee

Wed, Sep 05 2007, 2:31 pm

anon wrote:

Thank you!!

Just a few questions:

Does it taste better with oil or applesauce? I USE OLIVE OIL AND I CANT TASTE IT

How much sugar do you think I can get away with that it will still taste very good? I don't need it TOO sweet but I still want it to be very good.
I USE 3/4 CUP
What size pan does it fit in? A SMALL SQUARE ONE

DefyGravity

Wed, Sep 05 2007, 2:37 pm

I've made these types of kugels without any margarine substitute. All you need for butternut squash kugel are:
squash
eggs
soymilk (if you'd like)
flour
baking powder
brown sugar or sugar substitute (like splenda brown sugar blend)
vanilla
cinnamon

Momof2kiddies

Wed, Sep 05 2007, 3:21 pm

I have taken my more fattening butternut squash kugel and sliced some things out and it comes out great. here it is:

2 boxes frozen butternut squash
1/2 cup sugar
1/2 cup flour
3 eggs (recipe calls for 4)
few drops oil (instead of a 3/4 stick margarine)

if I'm in the mood, I'll add a little vanilla extract or some cinnamon. You can bake it in a pie shell (or not). bake at 350 for about 45 minutes.

anon

Wed, Sep 05 2007, 11:42 pm

DefyGravity wrote:

defy, do you ever cook with exact measurements? If I tried to cook by putting in "a little bit of this" and "a little bit of that", I'd be in BIG trouble Very Happy

anon

Wed, Sep 05 2007, 11:43 pm

Am I the only one that can never find frozen butternut squash cubes in the kosher stores? I'd love to use them because butternut squash is SO ANNOYING to peel, cut, boil, and mash. But I can never find them and I've looked in a number of stores Confused

stem

Thu, Sep 06 2007, 8:58 am

Try cutting a butternut squash in half lengthwise and baking on a high temp (like 400f) for about 45min-1 hour. When it cools, just scoop out the insides and mash.

chocolate moose

Thu, Sep 06 2007, 10:19 am

Anon, it's from Birdeye.

anon

Thu, Sep 06 2007, 7:32 pm

stem wrote:

Try cutting a butternut squash in half lengthwise and baking on a high temp (like 400f) for about 45min-1 hour. When it cools, just scoop out the insides and mash.

great idea! Thanks!

anon

Thu, Sep 06 2007, 7:34 pm

chocolate moose wrote:

Anon, it's from Birdeye.

I've seen Birdeye products in the store, but not for butternut squash. I'll check again.

greentiger

Fri, Sep 07 2007, 9:50 am

Momof2kiddies wrote:

I just made this, came out delicious but it's quite mushy, doesn't hold together -should I have put more of something or is that the way its meant to be?

chocolate moose

Fri, Sep 07 2007, 9:52 am

butternut squash is quite soft.

lovmyboys

Mon, Nov 12 2007, 7:54 am

deedee wrote:

do u think this will taste ok if I use only egg whites instead of whole eggs? I heard somewhere that u can sub 2 egg whites for 1 whole egg... anybody know??

chocolate moose

Mon, Nov 12 2007, 10:42 am

if you never use whole eggs you can get used to it. hve youever tried eg subs?

Lani22

Mon, Nov 12 2007, 10:54 am

121306 wrote:

deedee wrote:

do u think this will taste ok if I use only egg whites instead of whole eggs? I heard somewhere that u can sub 2 egg whites for 1 whole egg... anybody know??

I have substituted 2 egg whites for one whole egg is butternut squash kugel and it came out good.

Mommy F.

Thu, May 21 2009, 9:33 pm

Would deedee's butternut squash kugel recipe taste good in a pie crust?

Page 1 of 2

1 2 Next