This is a variation on one of my favorite things ever -- noodle kugel! I wanted to make it richer and more interesting than the straight traditional variety I grew up with. It slices well and travels well and feeds a crowd! —DUZE @BakingBackwards
small-medium butternut squash, peeled, seeded and chopped
leaves sage, chopped
freshly ground nutmeg
freshly cracked black pepper (to taste)
1 1/2 teaspoons
extra virgin olive oil
small container ricotta cheese (regular or low fat will work fine)
broad egg noodles
Small container sour cream
In This Recipe
Preheat oven to 350 degrees. Peel seed and chop the squash. Arrange on a baking sheet. Top with all the spices and oil. Toss pieces with your hands to evenly coat the squash. Bake until tender.
While the squash is baking, cook the pasta to al dente following package instructions. Strain reserving 1/4 cup of pasta water. Set aside to cool. Mash or puree the cooked squash with the reserved water and 1/2 the sour cream, set aside in a bowl to cool.
Beat the egg with the brown sugar in a small bowl.
In a large mixing bowl gently combine the squash puree, noodles, beaten egg, remaining sour cream and ricotta cheese. Empty mixture into a casserole pan. preferably a deep rectangular cake pan or similar. Bake at 350 for approximately 20 minutes. Serve immediately or allow to cool and refrigerate covered. Can be served warm or cold.