Butternut Squash Kugel I


  • 1 (16 ounce) package frozen butternut squash, cubed
  • 1 cup all-purpose flour
  • 3 eggs
  • ¾ cup white sugar
  • ½ cup non-dairy creamer
  • ground cinnamon, for dusting
  • ½ cup margarine

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. ...

View full recipe at SpringPad


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