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Forum -> Recipe Collection -> Kugels and Side Dishes
Squash Kugel



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Lizajen




 
 
    
 

Post Fri, Dec 21 2018, 1:04 pm
I started to make a butternut squash Kugel and then realized that I was out of rice/ soy milk for the recipe. Instead, can I substitute pecan caramel coffee creamer?
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pesek zman




 
 
    
 

Post Fri, Dec 21 2018, 1:06 pm
I imagine that’d Be ok if you reduce the amount of sugar
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jewishmom6




 
 
    
 

Post Fri, Dec 21 2018, 1:08 pm
or use a recipe that doesnt call for soy milk. I pulled this one up for you from joy of kosher:
2 (10-ounce) packages frozen butternut squash, thawed, or 2½ cups peeled and cubed, or pureed squash
2 eggs, beaten
½ cup flour or almond flour

½ cup light brown sugar, packed
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
Maple syrup (optional)
PREPARATION
1. Preheat oven to 350°F. Spray a 9-inch round baking dish with non-stick cooking spray.

2. In a medium bowl, place squash, eggs, flour, and brown sugar; mix well.

3. Pour mixture into prepared baking dish. Sprinkle with cinnamon and nutmeg. Drizzle with a little maple syrup, if desired.

4. Bake, uncovered, at 350°F for 30 to 40 minutes, or until set and edges are slightly golden. Serve warm or cold.
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Lizajen




 
 
    
 

Post Fri, Dec 21 2018, 1:09 pm
THanx!!! Have you ever made this recipe?
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jewishmom6




 
 
    
 

Post Fri, Dec 21 2018, 1:15 pm
I havent made that one but made the below which is pretty similar.

check this one: https://www.imamother.com/foru.....39287


1 graham cracker crust (or 12 tart shells)
1 butternut squash (2+ lb), peeled cooked and mashed
1/4 c. oil
1/2 c. light brown sugar
1/4 c. flour
2 eggs
1/4 c. soy milk
pinch salt

Preheat oven to 350. Mix all ingredients (besides crust) together. Pour into shells/crust. Sprinkle with cinnamon and vanilla sugar.Bake for 45 minutes. Freezes very well!
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Lizajen




 
 
    
 

Post Fri, Dec 21 2018, 1:28 pm
THanx, but that new recipe you've made also has soy milk which I don't have
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little neshamala




 
 
    
 

Post Fri, Dec 21 2018, 2:01 pm
You can definitely use the creamer instead of soy milk. Ive done it-just water it down till it resembles/tastes more like soy milk or it will be too rich, and u may or may not need to reduce other sugars
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