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Butternut Squash Kugel II (P, TNT)
Source: Elana Rabinowitz, Queens, New York
Serves: 12

1 16-oz. bag frozen butternut squash cubes
1 cup flour
3/4 cup sugar
1/2 cup pareve creamer
3 eggs
1 4-oz. stick margarine

Place squash in pot of water and cook until soft. (When water boils, test with fork against side of pot.)

Drain squash. Mash in margarine stick. Mix other ingredients together in mixing bowl. Add squash to mixture.

Mix all together, place in a 9"x13" baking pan (or two 8"x8" pans). Sprinkle top with cinnamon.

Bake at 350°F for 1 hour, or until top turns slightly brown. Serve cold or hot.

Poster's Notes:
You could probably substitute orange juice for the creamer if you like.

Posted by Nancy Berry

Nutritional Info Per Serving: N/A