Butternut Squash Kugel (Casserole)

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Tonight I making a new recipe for our monthly Shabbat Potluck (or Shapotluck).  Last Thanksgiving, my cousin made this and it was delicious.  I finally got the recipe from her this week and wanted to try it.  It is a pareve (kosher for non-dairy) recipe and uses something called Rich’s whip.  I am not a fan of this imitation non-dairy whip as the ingredients are clearly FAKE food.  Note to all you kosher cooks out there – please discover coconut milk and coconut oil – they are such great real food alternatives to franken-kosher pareve products!   So here I will show you a fake to real food makeover – Here is the *original* fake food recipe which my cousin got from a friend’s mother:

Fake Food Recipe Ingredients:
1 kilo (2.2 lbs) cooked butternut squash
1 cup sugar
1 cup flour
5 eggs
1 container Rich’s whip
cinnamon/sugar for topping
Boil cubes of squash until tender, add all ingredients (except Rich’s Whip) to food processor (or stand mixer) until smooth.  Add the Rich’s whip and blend together for a short time.  Pour into a 9X13 pan and sprinkle with cinnamon/sugar mixture and cover with foil.  Bake at 350 degrees for approx. 45 min or until edges are golden brown.
I nosed around on the internet and found there are many variations to this recipe.  I wanted to find one that didn’t use any dairy and see how the proportions changed.  I didn’t find exactly what I wanted to I modified to the following using a few different recipes I saw as a blend:

Real Food Makeover Ingredients:

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3 large cooked butternut squash
1 tsp ground cardamom
1 tsp cinnamon
1/4 cup raw honey or Grade B Maple Syrup
1/4 cup coconut oil – melted
1 cup coconut milk
5 pastured eggs
cinnamon for topping
Peel and dice the butternut squash and place in a pot of water.  Bring to a boil and cook until it is fork tender and then drain.  Add all ingredients to a stand mixer or mix in a bowl until smooth.  Pour into 9X13 pan and sprinkle with cinnamon.
Cover with foil and bake at 350 degrees for 40 min until edges are slightly golden.
We came home with an empty pyrex and all thought it was delicious – I will definitely make it again!


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I am a very busy real food mama! When I am not taking care of my 6 year old, I take time to share my real food recipes on my blog, Homemade Mommy. I find the time for homemade cooking and green living because eating this way has truly changed my family’s life. Ditching processed food has helped us all to live a vibrantly healthy life! I buy organic, from family farms, local and grass-fed. I am passionate about achieving vibrant health and am happy to share tips, techniques and recipes in my eBook, The Real Food Survival Guide for Busy Moms which is an excellent resource for any busy mom (or dad) who wants to cook real food for their family but is not sure how to take the plunge.

22 Responses to Butternut Squash Kugel (Casserole)

  1. Ok–I have completely updated this recipe – obviously no Rich's Whip – I actually use a great pareve alternative – Coconut Milk! I also have added cardamom – about a tsp – makes this really sing. I omitted the flour altogether – not needed. I also use Grade B maple syrup instead of sugar – about a 1/4 cup. See – it is easy to update recipes to be nourishing!

  2. This looks very yummy! Very similar to a recipe I use at Thanksgiving with sweet potatoes … but I hadn’t thought of using coconut oil and coconut milk.

  3. […] confit from Countryside Family Farm and heated them up, butternut squash kugel (but made with half butternut and half sweet potatoes because that is what I had on hand), kale […]

  4. Techniread Improving Reading Ability says:

    I tried this recipe using sweet potatoes and it turned out brilliantly and was very yummy too! My fussy 2 and 3 year old boys ate it for dinner! Thanks for the great recipes Lindsey!

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  11. I love this recipe. I make this all the time and have also substituted coconut milk and coconut oil for ages. thank you for posting it I’m going to share it on facebook with all my readers! Have a happy and healthy Rosh Hashana.

  12. […] Butternut Squash Kugel. This is a much healthier version of the classic kugel from since it calls for coconut oil instead of the parve whip.  You’ll never taste the difference! […]

  13. Suzannah R. says:

    I included your recipe in my Rosh HAshana Recipe roundup here http://koshershopaholic.com/2013/09/rosh-hashana-2013-recipe-roundup/

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