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.