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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! |
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| Categories: Popular seasonal recipes This Libyan recipe comes to us from Lisa Rubin, who although fully Roman, learned Tripoli cooking from her mother in law. It looks like a mountain so they serve it on Shavuot.
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