aunt bessie's squash kugel (pudding)

Name: Aunt Bessie's Squash Kugel (pudding)
Prep time: 20 min
Cook time: 30 min
Yield: 8
Cuisine: Jewish
Ingredients: 3 pound(s) yellow squash, sliced or cut into chunks; 2 - eggs; 1 - onion, medium to medium-large size, sliced or chopped; 1/2 to 1 - stick butter or margarine; 1/2 cup(s) mix of the following: dry crumbs (bread, cracker or matzo meal); - garlic powder, to taste; - salt and pepper to taste

(1 RATING)

31 Pinches

Helaine Norman

Sunrise, FL

Updated on Jan 24, 2012

I like squash but I've prepared this for people who did not like squash and they are surprised how they do like it. This particular recipe comes from my late husband's aunt who was a fantastic cook.

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prep time 20 Min

cook time 30 Min

method Bake

yield 8 to 10

Ingredients

3 pounds yellow squash, sliced or cut into chunks
2 - eggs
1 - onion, medium to medium-large size, sliced or chopped
1/2 to 1 - stick butter or margarine
1/2 cup mix of the following: dry crumbs (bread, cracker or matzo meal)
- garlic powder, to taste
- salt and pepper to taste

How To Make aunt bessie's squash kugel (pudding)

Step 1

Bring squash and onions to a boil and cook just until done. Drain extra well into a sieve.

Step 2

Mash with a potato masher. Drain more if too watery. Pour from the sieve the squash-onion mixture back into the pot and add the rest of the ingredients.
Step 3

Pour into a casserole or other baking pan. Bake at 350 degrees for about 1/2 hour or until set. The pan you cook in determines how fast it will be done. If it is thicker in a smaller pan it will take longer than if it is spread out into a shallow pan. It should be golden brown on top.
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