Butternut Squash Kugel
2½ cups (20 oz) cooked and mashed butternut squash (about 2 medium squashes)
5/8 cup potato starch
½ cup oil
½ cup sugar
2 tsp. cinnamon
Cut the butternut squash in half lengthwise. Place the pieces in a large pot with about 2 inches of water, and cover the pot. Bring to a boil and cook them for 30 minutes, until the squash is fork tender. Remove the squash from the pot and let it cool. Scoop out the meat from the skin, discarding the skins. Mash the squash meat and measure out the amount needed.
Tip: Any extra squash can easily be frozen and used later in a vegetable soup.
Preheat the oven to 350°F / 180°C.
Sift the potato starch over the mashed squash with a small sifter or tea strainer. (This prevents lumps.) Add in the oil, sugar, and eggs. Mix together, by hand, very well until the batter is smooth.
Line an 8×11-inch baking pan or two medium sized loaf pans with baking paper OR spray them with baking spray. Pour the batter into the pan(s). Sprinkle the cinnamon over the top of the kugel. Bake for 40–45 minutes, until the center of the kugel tests firm when pierced with a knife. The center of the kugel, even when firm, should still be a bit moist. Be careful not to overbake the kugel. When it is done, it also cracks slightly on top.
Tip: This kugel slices neatest when it is cold. Make it one day in advance. The next day, slice it into neat squares and then it can be served cold or warmed up again, covered, for 10 minutes before serving.