Butternut Squash Kugel II

Name: Butternut Squash Kugel II
Prep time: 2 h
Cook time: 2 h
Total time: 2 h
Yield: 12
Cuisine: Jewish
Ingredients: 1 butternut squash, halved lengthwise and seeded; 1 teaspoons dried sage, crushed; 2 egg whites; 340 grams package yolk-free egg noodles; 2 eggs; 2 Tbsps minced fresh rosemary; 12 servings salt and ground black pepper to taste; 2 Tbsps olive oil; 2 Tbsps chopped pecans; 1 large sweet onion, chopped

Butternut Squash Kugel II is a gluten free, dairy free, and primal recipe with 12 servings. One serving contains 174 calories, 7g of protein, and 12g of fat. This recipe covers 14% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes approximately 2 hours. It will be a hit at your Hanukkah event. If you have pecans, eggs, rosemary, and a few other ingredients on hand, you can make it. If you like this recipe, you might also like recipes such as 2ways2percent: Butternut Squash Pizzan and Creamy Butternut Squash Puree with Scallops and Bacon, Butternut Squash : Butternut Squash, Pear and Yogurt Soup, and Sweet Spaghetti Squash Kugel with Apples and Raisins.

Instructions

Preheat an oven to 350 degrees F (175 degrees C). Lightly grease one baking sheet and one 9x13-inch baking dish.

Equipment you will use

Baking Sheet

Baking Pan

Oven

Bake the butter squash on the prepared baking sheet, cut side down, in the preheated oven until tender, about 50 minutes.

Ingredients you will need

Butter

Squash

Equipment you will use

Baking Sheet

Oven

Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the egg noodles, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 5 minutes.

Ingredients you will need

Egg Noodles

Pasta

Water

Equipment you will use

Pot

Drain well in a colander set in the sink.

Equipment you will use

Colander

Heat the olive oil in a skillet over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Reduce heat to medium-low, and continue cooking and stirring until the onion is very tender and dark brown, 15 to 20 minutes more.

Ingredients you will need

Olive Oil

Onion

Equipment you will use

Frying Pan

Beat eggs and egg whites lightly in a large bowl. Stir in the noodles and onion. Scoop the flesh from the butternut squash into the noodle mixture. Season with rosemary, sage, salt, and pepper. Gently mix to combine.

Ingredients you will need

Butternut Squash

Egg Whites