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Parve
Easy
6 Servings
Allergens 
40 Minutes
Diets
Full disclosure: I am not a kugel kinda gal. Just give me some veggies to roast and I am a happy camper. That is, except for butternut squash kugel. When my ben bayis and his wife offer something for a meal, I always ask for a butternut squash kugel. I decided to add another element of flavor here and I think you’ll agree — even a non-kugel gal can be converted.
2 cups butternut squash, cooked and pureed (see note)
1 cup pears, cooked and mashed (see note)
3 eggs
1/4 – 1/3 cup brown sugar, according to your taste
1 tablespoon Gefen Potato Starch
1 teaspoon Gefen Cinnamon
1 teaspoon Gefen Vanilla Sugar
1 tablespoon oil or margarine, melted
candied nuts, crushed
Preheat oven to 375°F (190°C).
In a medium bowl, mix all the ingredients except the nuts. Divide mixture into 12 muffin tins. Sprinkle liberally with crushed candied nuts. Bake for 30 minutes.
Yields 12 kugelettes
Photography: Moishe Wulliger Food Styling: Renee Muller
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Could use more flavor/texture These turned out okay, but I felt like they could have used more flavor and/or texture. I didn’t have candied nuts on hand, but I did put some crumbled pecans on top. I think they would have been better if they had some kind of crunchy crust component built into the kugelettes. They were a little bland on their own, but they went really well alongside some melted brie and dried cranberries.