Butternut Squash Kugel II Popular Recipes

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Butternut Squash Kugel II

"A noodle kugel with butternut squash and caramelized onions."

Ingredients :

1 butternut squash, halved lengthwise and seeded
1 (12 ounce) bundle yolk-free egg noodles
2 tablespoons olive oil
1 massive sweet onion, chopped
2 eggs
2 egg whites
2 tablespoons minced clean rosemary
1/2 teaspoon dried sage, overwhelmed
salt and ground black pepper to flavor
2 tablespoons chopped pecans

Instructions :

Prep : 20M	Cook : 12M	Ready in : 2H

Preheat an oven to 350 degrees F (175 stages C). Lightly grease one baking sheet and one 9x13-inch baking dish.
Bake the butter squash at the prepared baking sheet, cut side down, in the preheated oven until smooth, approximately 50 mins.
Fill a huge pot with gently salted water and convey to a rolling boil over high heat. Once the water is boiling, stir in the egg noodles, and return to a boil. Cook the pasta uncovered, stirring sometimes, until the pasta has cooked through, but is still corporation to the bite, about 5 mins. Drain properly in a colander set inside the sink.
Heat the olive oil in a skillet over medium warmness. Stir in the onion; cook dinner and stir until the onion has softened and grew to become translucent, approximately five minutes. Reduce warmness to medium-low, and retain cooking and stirring till the onion may be very smooth and darkish brown, 15 to 20 minutes extra.
Beat eggs and egg whites gently in a massive bowl. Stir inside the noodles and onion. Scoop the flesh from the butternut squash into the noodle combination. Season with rosemary, sage, salt, and pepper. Gently blend to combine. Pour mixture into the prepared 9x12-inch baking pan. Sprinkle with chopped pecans.
Bake inside the preheated oven until golden brown, about 30 minutes. Serve heat or at room temperature.

Notes :

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