Butternut Squash Kugel (Casserole)
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:
1/4 cup raw honeyy or Grade B Maple Syrup
1/4 cup coconut oil – melted
1 cup coconut milk
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!
This post is featured in Fight Back Friday, Whole Food Friday, Freaky Friday, Fill Those Jars Friday, Mix it Up Monday
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!
Does the kugel actually “stay together” and rise when omitting flour? Thank you so much.
Sandi
Yes it sure does.
Yippee! Thanks.
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.
I hope you try them in your recipes! – post a comment back here to tell us how it goes!
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!
What a great idea! Thanks!
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.
I included your recipe in my Rosh HAshana Recipe roundup here http://koshershopaholic.com/2013/09/rosh-hashana-2013-recipe-roundup/
Thanks!