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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!

What better way to enjoy the dog days of summer than with sweet and refreshing watermelon! There are so many interesting ways to serve up this juicy and refreshing fruit so the next time you’re pool side with your friends be sure to try one of these super-easy recipes.   Watermelon Mint Salad Either [...]

This Rosh Hashanah, try a Cherimoya. A Cherimoya is a fruit that looks like an artichoke, tastes like a blend of pineapple, mango and papaya, and has a delicious velvety interior.

My Great Tastes of Summer recipe series is coming to an end. Relax one last time with these 3 great Quick & Kosher recipes.





 

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