Butternut Squash Noodle Kugel Recipe

Name: Butternut Squash Noodle Kugel
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 small-medium butternut squash, peeled, seeded and chopped; 2 cloves garlic; 3 leaves sage, chopped; 1 teaspoon freshly ground nutmeg; 1 teaspoon sea salt; freshly cracked black pepper (to taste); 1 1/2 teaspoons cinammon; 2 tablespoons extra virgin olive oil; 1 small container ricotta cheese (regular or low fat will work fine); 1 large egg; 2 teaspoons brown sugar; 1 package broad egg noodles; 1 Small container sour cream

Servings: persons

1 small-medium butternut squash, peeled, seeded and chopped
2 cloves garlic
3 leaves sage, chopped
1 teaspoon freshly ground nutmeg
1 teaspoon sea salt
freshly cracked black pepper (to taste)
1 1/2 teaspoons cinammon
2 tablespoons extra virgin olive oil
1 small container ricotta cheese (regular or low fat will work fine)
1 large egg
2 teaspoons brown sugar
1 package broad egg noodles
1 Small container sour cream

1
Preheat oven to 350 degrees. Peel seed and chop the squash. Arrange on a baking sheet. Top with all the spices and oil. Toss pieces with your hands to evenly coat the squash. Bake until tender.
2
While the squash is baking, cook the pasta to al dente following package instructions. Strain reserving 1/4 cup of pasta water. Set aside to cool. Mash or puree the cooked squash with the reserved water and 1/2 the sour cream, set aside in a bowl to cool.
3
Beat the egg with the brown sugar in a small bowl.
4
In a large mixing bowl gently combine the squash puree, noodles, beaten egg, remaining sour cream and ricotta cheese. Empty mixture into a casserole pan. preferably a deep rectangular cake pan or similar. Bake at 350 for approximately 20 minutes. Serve immediately or allow to cool and refrigerate covered. Can be served warm or cold.

534

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 small-medium butternut squash, peeled, seeded and chopped, 2 cloves garlic, 3 leaves sage, chopped, 1 teaspoon freshly ground nutmeg, and more.

Yes, Butternut Squash Noodle Kugel falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Butternut Squash Noodle Kugel

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions