This recipe is so versatile that if you are pressed for time, it can be made with frozen sweet potatoes and butternut squash and tastes equally delicious.
- 1 large butternut squash (See Note) -
- 7 large sweet potatoes (See Note) -
- ½ cup soy milk -
- 2 Tbsp oil -
- 2 eggs -
- 6 Tbsp sugar -
- Pinch of salt -
- 1 tsp pumpkin pie spice -
- ¼ cup white sugar -
- 1⁄3 cup brown sugar, lightly packed -
- ½ cup flour -
- ¼ cup margarine (½ stick) -
- ¼ cup ground filberts or walnuts -
- ½ cup chopped toasted pecans -
1. Preheat oven to 350°F. Spray a 10-inch round oven-to-table baking dish with nonstick spray.
2. Peel squash and cut in cubes, discarding seeds. Peel sweet potatoes and cut in cubes. Cook in boiling salted water until soft, about 15 to 20 minutes. Drain thoroughly.
3. Place all ingredients for filling of kugel into a large bowl and mix vigorously until completely smooth, or use an immersion blender. Pour filling into baking dish.
4. Place all topping ingredients except toasted pecans in a large bowl and crumble with the tips of your fingers until fine crumbs form. Spread crumbs out on a baking sheet lined with parchment paper and bake for 10 minutes.
5. Remove toasted crumbs from oven, let cool for a few minutes, then sprinkle on top of prepared kugel filling.
6. Sprinkle toasted pecans evenly over the top of the kugel and bake for 35 minutes, on a lower rack in the oven (so the top doesn’t burn). Serve warm.
NOTE: Substitute 2 (14 oz each) bags frozen butternut squash cubes and 1 (14 oz) bag frozen sweet potato cubes. Defrost and pat dry with paper towels. Continue as directed in Step 3.