| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Grains, Dairy | Jewish | 1 | Servings | |
INGREDIENTS
| 1 | c | Sugar |
| 1/4 | ts | Cinnamon |
| 1/4 | ts | Salt |
| 3 | Eggs; beaten | |
| 1 1/2 | c | Butternut squash; cooked and mashed |
| 1 1/2 | c | Milk |
| 1 | 9" deep dish pie shell |
INSTRUCTIONS
Prick pie shell with fork and bake 10 min at 450F. Sift dry ingredients together in a bowl and then add eggs; mix. Add squash and milk (I usually use about 1 c, since with the full 1 1/2 c I find the kugel too watery) and blend well. Pour into pie shell. Bake 450F, about 10 min,then lower oven to 350F and bake 30-40 min more. (It might need 10-15 min more since it has a loose consistency and no flour) Posted to JEWISH-FOOD digest V97 #251 by jchavelh@notes.cc.bellcore.com on Sep 18, 1997
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