Butternut Squash Kugel (whole wheat/naturally sweetened)

Wow, I have been off this blog for quite some time. Did you miss me?
This summer has been a busy one for us. We moved to a different neighborhood and between a new home and new schools for my kids, life got too busy to work on healthy recipes. I am still not fully settled in, but with Rosh Hashanah (Jewish New Year) in just a few days I thought i’d stop by to share some great healthy recipes perfect for the holiday.

Some great ideas are:
Creamy Carrot Zucchini Soup

Butternut Squash Red Lentil Soup
Real Honey Cake

Healthy Apple Pie

And a new favorite here- Healthy Butternut Squash Kugel

Butternut Squash Kugel
1 heaping cup of butternut squash puree
2 TB melted coconut oil
1/2 cup whole wheat flour
2 medium eggs
1/4 cup maple syrup
2 TB nondairy milk of choice
1/2 tablespoon cinnamon, divided


Preheat oven to 350F. 
Mix together all the ingredients just using half of the cinnamon. Pour into an oiled 9×6 pan. Sprinkle the rest of the cinnamon on top.
Bake for 30 minutes until firm. I like to serve this warm. Cut into squares and enjoy!


Oh, and you will want to probably double this recipe.

I hope to be back with another recipe soon (hope is the key word here!).

9 thoughts on “Butternut Squash Kugel (whole wheat/naturally sweetened)”

  1. I tried making a butternut squash kugel once and it wasn't as beautifully firm as yours. Is your puree from a can or did you roast the squash yourself? I'm trying to figure out if that makes a difference in consistency.

    Many thanks!

  2. I made the puree myself. I just cut them in half, scooped out the seeds then put them in a pan and covered them. Bake till soft. I then used my immersion blender to make a puree out of it.

  3. Shalom! Shana tova! 2 questions concerning the kugel/ Is butternut squash more or less the same as pumpkin? Can coconut oil be somehow substituted? Thank you!

  4. You should cook the squash and mash it, then measure out 1 cup of puree. If you have more then just make a bigger batch. 1 cup puree per batch. Enjoy!

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