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Butternut Squash Kugel

 
  • 16oz bag frozen butternut squash cubes
  • 1 cup flour
  • 3/4 cup sugar
  • 1/2 cup coffee rich
  • 3 eggs
  • 1 stick margarine
  • cinnamon
Place squash in pot of water and cook until soft
(when water boils - test with fork against side of pot)
Drain squash. Mash in margarine stick.
Mix other ingredients together in mixing bowl.
Add squash to mixture.
Mix all together place in a 9x13 tin (or two 9x9 tins).
Sprinkle top with cinnamon.
Bake at 350 for ~1 hour (until top turns slightly brown)
Serve cold or hot.
Enjoy!

Mark Tarbell’s Maple-Glazed Carrots for a sweet new year. Sept. 29, 2009 03:12 PM From Chef Mark Tarbell 1 cup sliced carrots 3/4 cup cranberries 1/3 cup maple syrup 1/2 stick unsalted butter Kosher salt to taste Slice and blanch carrots. Mix all ingredients and place in a saucepan. Simmer at low temperature until soft. [...]

Mark Tarbell’s Maple-Glazed Carrots for a sweet new year. Sept. 29, 2009 03:12 PM From Chef Mark Tarbell 1 cup sliced carrots 3/4 cup cranberries 1/3 cup maple syrup 1/2 stick unsalted butter Kosher salt to taste Slice and blanch carrots. Mix all ingredients and place in a saucepan. Simmer at low temperature until soft. [...]

We will be off for a few days (duh!) and want to take this moment to acknowledge you- our dear, loyal readers. We started the Kosher Nexus a long time ago as an anonymously mailed newsletter sent to 50 people. A second issue quickly followed and was mailed to 110 people. Those first two issues [...]





 

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