BUTTERNUT SQUASH KUGEL (dairy)

FROM THE UTJ’S SOUTHERN TEST KITCHEN, CHEF ANDREA PRESENTS:

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).

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

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 grapeseed oil or extra virgin olive oil

1/4 cup matzoh meal

1/2 cup finely chopped nuts

1/4 cup brown sugar (or more, to taste)

1/2 tsp. cinnamon

Combine all kugel ingredients, pour into baking dish and bake for 50 minutes at 350 F (177 C).

Combine topping ingredients; sprinkle on top of kugel and bake another 20 minutes.