I am so excited about my new creative kugel recipe. It is like the ultimate kugel. I absolutely love my butternut squash so I decided to incorporate it into my kugel-along with two other food items I love cranberry sauce and riccotta cheese. My normal kugel uses dried cranberries but this time I decided I wanted to see what a can of fresh whole cranberries would taste like in my kugel. Instead of cream cheese I substituted riccotta cheese and I added an extra crunch and sweetness to the kugel by doing a crumb topping (like you might see on a fruit kugel). I thought all the flavors went together really well and would be a creative, beautiful, festive looking side dish for any occassion.
14 oz of egg noodles
15 oz of riccotta cheese
1 cup of milk
1 cup of butternut squash puree
1/4 cup sugar
1 tbspn cinnamon
1/4 tspn nutmeg
1 14 oz can of whole cranberry jelly
1/6 c brown sugar
1 tbspn granulated sugar
1/2 cup oats
1/2 tspn cinnamon
1/2 c flour
pinch salt 1 tspn vannilla extract 1/4 cup cold unsalted butter diced
Preheat the oven to 350 F. Cook the noodles in boiling water according to the packages directions. In the meantime mix the cheese, milk, squash puree, eggs, sugar, cinnamon and nutmeg in a bowl. In a separate bowl or in a food processor mix the sugars, oats, cinnamon and flour. After this add the butter to the sugars cutting into it with a fork until you see the butter form into pea sized crumbs. After the noodles are ready strain the water from the noodles take the noodles and put it into the liquid mixture in the bowl. Mix thoroughly and put into a lasagna sized dish. Take the cranberry jelly and swirl it into the pan. After spreading the contents of the pan out evenly sprinkle the crumb topping onto the surface of the mixture. Put the pan into the oven for an hour.
I actually brought this kugel dish to a New Years party and everyone loved it (even the girl who hates kugel). I say this is really great for potluck so give it a try and see what your friends/co-workers/guests think.
Postscript: Paris and Italy, Spring 2016
4 weeks ago