Butternut Squash Kugel I
Description
This velvety butternut squash is baked with just a hint of cinnamon.
Ingredients
•
1 (16 ounce) package frozen butternut squash, cubed
•
1/2 cup margarine
•
1 cup all-purpose flour
•
3 eggs
•
3/4 cup white sugar
•
1/2 cup non-dairy creamer
•
ground cinnamon, for dusting
Directions
1
Place the butternut squash into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 5 minutes. Drain and allow to steam dry for a minute or two.
2
Preheat an oven to 350 degrees F (175 degrees C).
3
Mash the margarine into the butternut squash in a large bowl. Whisk together the flour, eggs, sugar, and non-dairy creamer in a separate bowl. Stir flour mixture into the butternut squash. Spread mixture into a 9x13 inch baking pan. Sprinkle with cinnamon.
4
Bake in the preheated oven until golden brown, about 1 hour.