Friday, April 15, 2011

Butternut Squash Kugel

Butternut Squash Kugel Tamar Ansh —- for Passover and all the year

Please check out the Passover Chocolate Chip Cookie recipe.  It is amazing.  It is the next post.

Butternut Squash Kugel
This is a recipe, I made, last year.  It was good then and it is good now.  Again, I must have goofed somewhere because mine came out more cakey.  Look at Tamar’s and you will see what it should look like.  Ours was more like a cake or bread but a delicious cake or bread.  When it comes out softer, it is better, I must admit.
I found this recipe online here.  The top photo is from the book.  I wanted you to see it since I did not get anything nearly as good.  I will place my photos beneath the recipe.
We enjoyed this immensely and I am hoping I will have time, to make it again, this Passover.


Butternut Squash Kugel

By Tamar Ansh      Other than the word, “Ingredients” being added, this is the recipe, straight from the site. 

Makes one 8×11-inch tray; serves approx. 8

  • 2½ cups (20 oz.) cooked and mashed butternut squash (about 2 medium squashes)

  • ⅝ cup potato starch

  • ½ cup oil

  • ½ cup sugar

  • 3 eggs

  • 2 tsp. cinnamon


Cut the butternut squash in half lengthwise. Remove the seeds. Place the pieces in a large pot with about 2 inches of water, and cover the pot. Bring this to a boil over a high flame, reduce the flame, and cook them for 30 minutes, until the squash is fork-tender. Remove the squash from the pot and let it cool. Scoop out the meat from the skin, discarding the skins. Mash the squash meat and measure out the amount needed. Sift the potato starch over the mashed squash with a small sifter or tea strainer, so it won’t clump together. Add the oil, sugar, and eggs and mix well. Pour the batter into an 8×11-inch baking pan. Sprinkle the cinnamon over the top of the kugel. Bake for 40–45 minutes, until the center of the kugel tests firm when pierced with a knife.


This kugel slices neatest when it is cold. Make it one day in advance. The next day, slice it into neat squares and then it can be served cold or warmed up, covered, for 10 minutes before serving.

Linked to Real Food Holidays- Passover



  1. Yummmmmmmmmm.

    Aren't those apples, in the picture though?

    Gentle hugs,

  2. Yum! It sounds wonderful! Love butternut squash! Thanks for sharing.


Your comments are a part of making my day bright and shiny. I value your advice, criticism and viewpoints.