BUTTERNUT SQUASH KUGEL

FROM THE UTJ SOUTHERN TEST KITCHEN, COMES THIS RECIPE FROM CHEF ANDREA HERRERA:

Butternut Squash Kugel

Use a 9×9 pan (or better yet, double recipe and use a 13 x 9 pan (makes it a bit thicker/taller as well) I always double).

2-1/4 cups butternut squash, peeled, cooked and pureed
1/2 cup extra virgin olive oil
1/2 Cup sugar
1/2 cup milk or pareve “milk” instead
3 Tablespoons matzoh cake meal
1 teaspoon cinnamon
1/2 tsp nutmeg
1/4 tsp cloves
3 eggs
1/2 tsp vanilla

The topping

2 T vegetable oil or extra virgin olive oil
1/3 cup matzoh meal
3/4 cup finely chopped nuts
1/3 cup brown sugar (or more, to taste)
1 tsp. cinnamon

Combine all kugel ingredients, pour into baking dish and bake for 50 minutes at 350 F.
Combine topping ingredients; sprinkle on top of kugel and bake another 20 minutes.