Butternut Squash Kugel II

Ingredients

  • 1 butternut squash, halved lengthwise and seeded
  • 1 (12 ounce) package yolk-free egg noodles
  • 2 tablespoons olive oil
  • 1 large sweet onion, chopped
  • 2 eggs
  • 2 egg whites
  • 2 tablespoons minced fresh rosemary
  • + 2 more ingredients
    • ½ teaspoon dried sage, crushed
    • 2 tablespoons chopped pecans

1. Preheat an oven to 350 degrees F (175 degrees C). Lightly grease one baking sheet and one 9x13-inch baking dish. 2. Bake the butter squash on the prepared baking sheet, cut side down, in the preheated oven until tender, about 50 minutes. 3. Fill a large pot with lightly salted water and bring ...

View full recipe at SpringPad

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