Author Notes
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
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Ingredients
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1
small-medium butternut squash, peeled, seeded and chopped
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2
cloves garlic
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3
leaves sage, chopped
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1 teaspoon
freshly ground nutmeg
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1 teaspoon
sea salt
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freshly cracked black pepper (to taste)
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1 1/2 teaspoons
cinammon
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2 tablespoons
extra virgin olive oil
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1
small container ricotta cheese (regular or low fat will work fine)
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1
large egg
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2 teaspoons
brown sugar
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1 package
broad egg noodles
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1
Small container sour cream
Directions
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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.
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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.
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Beat the egg with the brown sugar in a small bowl.
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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.
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