A keugel is somewhat like a soufflé with a melt-in-your mouth texture. It is a pillowy mixture of purée squash and eggs sweetened with a little brown sugar and some spices. With just 4 main ingredients plus the spices it is so easy to throw together. I made a version with the spices sprinkled on top as Joy of Kosher recommends and another with the spices mixed in the batter. I preferred the later version. Both had a drizzle of maple syrup on top. It can be enjoyed warm or cold and can be made ahead and frozen for up to 2 months.
Butternut Squash Keugel
2 10oz packages of frozen butternut squash, thawed or 2 1/2 c puréed cooked squash
2 large eggs, beaten
1/2 c flour
1/2 c light brown sugar, packed
1/2 t cinnamon
drizzle of maple syrup, optional
Preheat oven to 350 F. Mix together the eggs, squash, flour and sugar until smooth. In a greased 9″ round dish, pour the squash mixture. Sprinkle with the spices and drizzle with maple syrup. Bake 30 minutes until the edges are golden
Above, is the version with the spices sprinkled on top.
To give the dish a festive twist, I also did a version with a crunchy topping. I glazed the top with some sage brown butter (2 T butter, melted until browned, with 8 sage leaves sautéed until crisped, and a squeeze of lemon juice) and topped with crushed amaretti cookie crumbs, toasted pepitas and pomegranate seeds. It was colorful and tasty!