Butternut Squash Kugel II
Description
A sweet and savory kugel featuring roasted butternut squash blended with noodles or potatoes, eggs, and spices. Baked until golden and crispy, it’s a comforting dish with a hint of autumn warmth.
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
- 1/2 teaspoon dried sage, crushed salt and ground black pepper to taste
- 2 tablespoons chopped pecans
Directions
- Preheat an oven to 350 degrees F (175 degrees C). Lightly grease one baking sheet and one 9x13-inch baking dish.
- Bake the butter squash on the prepared baking sheet, cut side down, in the preheated oven until tender, about 50 minutes.
- 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. Drain well in a colander set in the sink.
- 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.
- 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. Pour mixture into the prepared 9x12-inch baking pan. Sprinkle with chopped pecans.
- Bake in the preheated oven until golden brown, about 30 minutes. Serve warm or at room temperature.
