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Parve
Easy
1 Hour, 30 Minutes
Diets 
UPDATED RECIPE I love butternut squash any which way. Pairing it with a cran-raspberry swirl takes this dish over the top! Watch Shortcuts for more great cooking hacks from Family Table. Check out our complete collection of Rosh Hashanah recipes for mains, sides, soups, desserts, and more inspiration for the holiday.
1 medium-sized butternut squash, peeled and cubed
1/3 cup Gefen Canola Oil
1/2 cup Gefen Maple Syrup
1/4 cup light brown sugar
1/4 cup orange juice
5 eggs
1/2 cup flour
3/4 cup Gefen Jellied Cranberry Sauce
1/4 cup seedless raspberry jam
Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius).
Place the squash cubes in a medium sized pot and cover with water. Bring to a boil over medium-high heat. Lower heat and simmer for 20 minutes. Drain well.
Return squash to the pot and mash finely.
Add remaining ingredients except for cranberry sauce and raspberry jam. Mix well and pour into a greased oven-to-tableware or a nine- by 13-inch (20- by 30-centimeter) baking pan.
Heat the cranberry sauce and raspberry jam in a small saucepan over medium heat until it reaches a pourable consistency.
Drizzle the sauce (in lines) into the butternut squash mixture in the pan and marbleize with a knife. Bake for one hour.
Photography: Moishe Wulliger Food Styling: Renee Muller
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Hi, the concept of this recipe is great, and it looks delish, but how does a recipe get published without triple testing it? Thank you for the amended proportions of ingredients. I just made an onion kugel from a kosher site that called for water, which is not required because onions contain so much water. It’s a good thing that I decided not to include it. No understanding of how this occurs, sorry, just say’in.
Hi Dorene,
Thanks for this feedback. While we strive for absolute recipe perfection, variations do occur as part of the process.
I’m glad you were able to resolve the water/onion issue with your kugel recipe from another site!
-Chana Tzirel from Kosher.com
Can I substitute for the topping? Hi, can I substitute for the topping? i.e. different flavor jam or leaving out the jam altogether? Should I add more cranberry sauce?
You can leave out the jam, no need to increase the cranberry sauce.
Cran-Raspberry Swirled Butternut Squash Pie First I want to thank you for an amazing looking side dish, which I’m sure will taste delicious, too. On that note, as I write, the pie is still baking in the oven and it does not look anything like what the picture portrays. When I put the heated cranberry sauce mixture in the butternut squash mixture, it sank to the bottom. I even tried swirling it around thinking maybe it will rise. But, it is more than halfway done and it is clean on top – no swirls, not pretty, but I’m sure will taste delicious. Any suggestions on why it sank and I could not get the swirls?I used fresh butternut squash. I just didn’t use the brand name that you recommended, as I can’t get all their products where I live, all the time. Don’t know if that had anything to do with it.
Thank you and Shana Tova U’metukah!
Roberta Bauer
Hi! We hope it still tasted good. In terms of the swirl, we asked Rivky and she said she thinks that maybe the cranberry swirl was not heated through enough. When it is hot it becomes easier to spread and swirl. It sounds like it might’ve been too heavy and sank.
frozen squash Can you use a box of frozen squash instead of fresh squash?
Yes- however I find that frozen squash isn’t always as sweet as the fresh for some reason.
Freezer ? Waiting to hear if this freezes nicely?
yes!
Make in advance? Does this freeze nicely?
Yes
Pesach? How do you make this for Pesach if it has flour?
You could substitute the flour for potato starch or matzo meal.
Orange-y I made this and it tasted like orange kugel. I didn’t use as much sugar and maple syrup, so maybe that’s why it was affected? Anyone else have this?
Like citrus? The cranberries are acidic, but orangey? I don’t see that. Maybe others had this experience.
Do I need to switch the quantities for the flour and orange juice as previous persons mentioned?
Any problems freezing this ? I want to make in advance of Thanksgiving. My father needs to have this type of texture in his foods so it would be a hit for him.
Hi- this recipe has been updated with new measurements 🙂
I also halved the liquid and this did not come out. Cranberry didn’t swirl, inside didn’t cook and texture/taste was overall bad. Not sure what I did wrong, maybe cooking it in a round aluminum and I should have split the batter? I followed the recipe.
Hi- this recipe has been updated with new measurements 🙂
The orange juice and flour measurements should be reversed. I did that, and it came out pretty and delicious and very sweet. I had too much of the topping, though, and didn’t use all of it.
I think there’s too much liquid in this recipe. Does it really need a full cup of orange juice? The batter was much too thin – no wonder the cranberry fell to the bottom. Maybe it needs to be 1 cup flour and 1/2 cup orange juice, instead of the other way around?
I’ve just made a double recipe of this. I added the cranberry swirl to one pie and saw it sink immediately. I’ve stuck both pies in the oven and hope I can still salvage the second one by letting it set a little in the oven before adding the swirl….
Hi- this recipe has been updated with new measurements 🙂