Noodle Kugel With Butternut Squash Recipe

ingredients

1 pound small-curd cottage cheese
3 ounces cream cheese, softened
1 cup sour cream
3 large eggs, slightly beaten
2 tablespoons fresh lemon juice
2/3 cup sugar, PLUS"PLUS" means this ingredient in addition to the one on the next line, often with divided uses
2 tablespoons sugar
1 teaspoon pure vanilla extract
1 teaspoon salt
1 1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
3 cups whole milk
2 cups butternut squash, grated
8 ounces medium (1/4-inch) egg noodles, cooked

directions

Preheat the oven to 325 degrees F. Butter a 9- by 13-inch baking dish.

Cook the egg noodles according to package directions, until noodles start to become tender but are still slightly firm to the bite.

In a food processor, combine the cottage cheese, cream cheese, sour cream, eggs, lemon juice, vanilla, 2/3 cup of the sugar, the salt, 1/2 teaspoon of the cinnamon, and the nutmeg.

Process until blended. Transfer the mixture to the baking dish. Stir in the milk, squash, and noodles. Bake for 30 minutes.

In a small bowl, combine the remaining 2 tablespoons sugar and 1 teaspoon cinnamon. Sprinkle over the noodles.

Return the noodles to the oven and bake for an additional 30 minutes, until firm and light brown in color.

Serve warm or chilled.

nutrition data

Nutritional data has not been calculated yet.

reviews & comments

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