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Butternut Squash Kugel
Reviews:
September 05, 2016

We had some butternut squash come up "volunteer" in the garden this year and I've had to find ways to use it (did roasted, paleo porridge and whipped so far). I don't know what kugel is, but I DO what pumpkin pie is! This looked similar . . . I roasted the squash and then puréed the flesh when it was cooled. I used farm fresh eggs, gluten free flour, 1/4 cup organic cane sugar + 1/2 cup pure maple syrup for sweetness, 2 T. butter + 2 T. coconut oil (melted), 1 t. cinnamon and 1 t. pie spice. Mine took about 45 minutes in the oven (mine is slow). I ate a piece immediately for breakfast. Delicious! Sort-of like a custard pie. Thanks for the recipe!

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