adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Butternut Squash Kugel II
0 Likes
Prep Time:
20 minutes
Cook Time:
100 minutes
Total Time:
120 minutes
Elevate noodle kugel with caramelized onions and roasted butternut squash for a delicious twist!
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 egg whites
  • 2 tablespoons minced fresh rosemary
  • 0.5 teaspoon dried sage, crushed
  • 2 tablespoons chopped pecans
Instructions:
  • Preheat your oven to a toasty 350 degrees F (175 degrees C) and lightly grease a baking sheet and a 9x13-inch baking dish.
  • Place the butternut squash cut side down on a baking sheet and bake in a preheated oven until tender, approximately 50 minutes.
  • Fill a large pot with salted water and bring to a rolling boil. Add the egg noodles and cook uncovered until al dente, about 5 minutes. Drain in a colander in the sink.
  • In a skillet over medium heat, heat olive oil. Add onion and cook until softened and translucent, about 5 minutes. Lower heat to medium-low and continue cooking until onion is very tender and dark brown, 15 to 20 minutes more.
  • Lightly beat eggs and egg whites in a large bowl. Add noodles and onion, then scoop in the butternut squash flesh. Season with rosemary, sage, salt, and pepper. Gently mix, then transfer mixture to a 9x12-inch baking pan and sprinkle with chopped pecans.
  • Bake in the preheated oven for about 30 minutes until beautifully golden brown. Serve warm or at room temperature.

Similar Recipes