a fruity, creamy cake that entices people to return for “just one more little piece”
| Prep Time: | 10 mins |
| Cook Time: | 35 mins |
| Total Time: | 45 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 1 cup mashed, cooked butternut squash
- 1 cup flour
- 1 cup sugar
- 3 eggs
- ¼ cup milk
- ¼ cup oil
- 1 teaspoon vanilla
- 1 teaspoon ground cinnamon (Optional)
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch round baking pan.
- Stir butternut squash, flour, sugar, eggs, milk, oil, and vanilla together in a large bowl until combined. Pour squash mixture into the prepared baking pan.
- Bake in the preheated oven until a toothpick inserted into the center of the kugel comes out clean, about 35 minutes. Sprinkle with cinnamon.
Nutrition Facts
| Calories | 257 kcal |
| Carbohydrate | 40 g |
| Cholesterol | 70 mg |
| Dietary Fiber | 1 g |
| Protein | 5 g |
| Saturated Fat | 2 g |
| Sodium | 31 mg |
| Sugars | 26 g |
| Fat | 9 g |
| Unsaturated Fat | 0 g |
Reviews
My grandchildren loved so did the grownups!!! Next I’ll have to double up the recipe and make a two layer cake with cool whip frosting!
Way too much flour. I get kugel from a local kosher restaurant and it is much lighter in texture. Next time I would roast the squash to increase the sweetness and cut down the sugar and flour by half.
It tasted great but the consistency wasn’t a hit! It was too rubbery, thinking I must have done something wrong.. Over beaten or over cooked …. Who knows ?
We had some butternut squash come up “volunteer” in the garden this year and I’ve had to find ways to use it (did roasted, paleo porridge and whipped so far). I don’t know what kugel is, but I DO what pumpkin pie is! This looked similar . . . I roasted the squash and then puréed the flesh when it was cooled. I used farm fresh eggs, gluten free flour, 1/4 cup organic cane sugar + 1/2 cup pure maple syrup for sweetness, 2 T. butter + 2 T. coconut oil (melted), 1 t. cinnamon and 1 t. pie spice. Mine took about 45 minutes in the oven (mine is slow). I ate a piece immediately for breakfast. Delicious! Sort-of like a custard pie. Thanks for the recipe!
This is delicious. I made it for my family and for company and it was a big hit!
I cut the sugar by 25%. It was good.
I never heard of Kugel before and I like it. Next time I am going to add pumpkin pie spice.
My kids thought this was the best pumpkin pie ever. I loved it too. Easy enough.
Too sweet? My (adult) kids thought so. I loved it, but they thought it was too sweet and too eggy. It IS very rich/heavy. If the kids had liked it, I’d give it 4 stars.
Easy and yummy, this recipe made excellent use of the butternut squash from the garden. I added the cinnamon to the batter and next time I will add a little ground clove. Thanks for sharing!