• 2½ cups (20 oz.) cooked and mashed butternut squash or sweet potatoes, or use canned
  • ⅝ cup potato starch
  • ½ cup oil or ½ cup pareve creamer
  • ½ cup brown sugar (reduce to ¼ cup if using creamer or sweet potatoes)
  • 3 eggs
  • 2 tsp. cinnamon

Prepare the squash: Cut the butternut squash in half lengthwise. Remove the seeds. Place the pieces in a large pot with about 2 inches of water, and cover the pot. Bring this to a boil over a high flame, reduce the flame, and cook them for 30 minutes, until the squash is fork-tender. Remove the squash from the pot and let it cool. Scoop out the meat from the skin, discarding the skins. Mash the squash meat and measure out 2½ cups.

If using sweet potatoes: Bake, scoop out, and mash 2-4 sweet potatoes measuring 2½ cups, discarding the skins.

Preheat oven to 350 degrees. Sift the potato starch over the mashed squash or sweet potatoes with a small sifter or tea strainer, so it won’t clump together. Add the oil or creamer, sugar, and eggs and mix well. Pour the batter into a greased 8×11-inch baking pan. Sprinkle the cinnamon over the top of the kugel. Bake for 40–45 minutes, until the center of the kugel tests firm when pierced with a knife, which should come out clean.

TIP: This kugel slices neatest when it is cold. Make it one day in advance. The next day, slice it into neat squares and then it can be served cold or warmed up, covered, for 10 minutes before serving.