Butternut Squash Kugel Recipe


Submitted by thecaprices24

Makes 9 servings


Kosher dairy recipe with a truckload of vitamins A and C, as well as 4g protein and 1.5g fiber

Ingredients
16 oz. butternut squash, cubed, frozen
1 cup flour
3/4 cup sugar
1/2 cup coffee, rich
3 eggs
1 stick butter or margarine
1 cinnamon, to taste
Directions
  1. Preheat oven to 350 deg. Fahrenheit

  2. Place squash in pot of water and cook until soft

  3. (when water boils - test with fork against side of pot).

  4. Drain squash. Add in butter.

  5. Mix other ingredients together in mixing bowl.

  6. Add squash to mixture.

  7. Mix all together place in a 9x13 tin (or two 9x9 tins).

  8. Sprinkle top with cinnamon.

  9. Bake until top is slightly brown, or about 1 hour

  10. Serve cold or hot.

Categories

Vegetables, First Course, Jewish, Bake, Kosher

Nutrition Facts
Serving Size 121.4g
Amount Per Serving
Calories
250
Calories from Fat
106
% Daily Value*
Total Fat
11.8g
18%
Saturated Fat
5.6g
28%
Cholesterol
89mg
30%
Sodium
95mg
4%
Total Carbohydrates
33.2g
11%
Dietary Fiber
1.4g
6%
Sugars
17.9g
Protein
3.9g
Vitamin A 115% • Vitamin C 17%
Calcium 4% • Iron 7%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend



Calorie Breakdown (?)
Nutrition Breakdown
Daily Values (?)
Daily Values

Nutritional Analysis

Nutrition Grade
96% confidence
B- 		  Good points
  • Low in sodium
  • Very high in vitamin A
    		•    Bad points
  • High in saturated fat
  • High in cholesterol
  • High in sugar
    		•
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