Squash Kugel (Pudding)
| Prep Time: 10 min | Serves: 9 |
| Cooking Time: 45 min | Yield: 1 8x8 pan |
A creamy dish, this can be served as a side or even dessert. It compliments chicken and spicy dishes very well. I have modified it from the original to have less sugar and fat. If desired, it can also be made in a pie crust.
Ingredients
- 1 1/2 cups Frozen Squash (box)
- 4 tbsp Whole Wheat Flour
- 3/4 cup Vanilla Soy Milk
- 1/4 tsp Ground Cinnamon
- 4 tbsp Turbinado Sugar
- 2 Large Egg
- 0 tsp Salt
Directions
Preheat oven to 425.
Defrost squash and mix in a large bowl. Add flour, one tablespoon at a time until mixed into the squash.
Separate eggs.
Add remaining ingredients to squash, except eggwhites and cinnamon, and mix well. Beat eggwhites (hand-beat ok) in a separate smaller bowl. until frothy. Fold into squash mixture and pour into greased 8 x 8 pan. Sprinkle cinnamon on top.
Bake for 10 minutes. Reduce temperature to 350 and bake for 25 - 30 minutes until set.