Butternut Squash Kugel

We always get the nicest letters from our readers. It’s always fun to open our inbox to grateful letters and exciting photos of the recipes you tried at home. We take all of your comments into consideration as we plan our weekly magazines. The request we got over and over again was for recipes that include clean and healthy ingredients. Although we try to keep all our recipes that way we also know how much busy moms love hacks that include lots of store bought ingredients. As with everything in life the secret is; balance. So without further ado I bring you 6 weeks of clean and delicious dishes.

A perfect accompaniment to your meat dish with its hint of sweetness and a smooth melt in your mouth texture.

1 – 24 oz. bag frozen Butternut Squash
1/4 cup avocado oil
½ cup honey
3 eggs
1/4 cup almond milk, unsweetened
2 teaspoons vanilla extract
½ cup flour (gluten free optional)
½ teaspoon cinnamon plus additional to sprinkle

Follow cooking instructions on squash package until softened (may be half the time than in directions). Drain water from the squash.
In a food processor, place squash, oil, honey, eggs, almond milk, vanilla extract and blend until smooth. Add flour and pulse until incorporated.
Heat oven to 350 degrees. With oil spray, lightly grease a
9 inch round pie plate (if making minis, bake for 40 minutes).
Bake for ½ hour, sprinkle with cinnamon, return to the oven and bake another 20 minutes. Best served warm.


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