Ingredients

Method

• 1.5 kg butternut, cubed
• 2 t vegetable oil
• sea salt and freshly ground black pepper, to taste
• 4 T matzah cake flour
• 4 T potato flour
• 70 g sugar
• 2 t Pesachdik baking powder
• 1 t salt
• 4 T oil
• 3 large free-range eggs
• 1 cup Orly whip or non-dairy creamer
For the topping:
• 1 T brown sugar
• ½ t ground cinnamon
• 1 T pecans, chopped
• 1 t orange peel

Method

Ingredients

1. Preheat the oven to 180°C. Toss the butternut in the oil and season. Roast until soft. Alternatively, microwave until soft. Allow to cool.

2. Place all the ingredients into a food processor and mix well.

3. Pour the mixture into a greased 16x25cm ovenproof dish, then sprinkle over the topping. Bake for 1 hour or until set.

Cook’s notes: I roast the butternut to get the best flavours but you can cook your butternut in the microwave. It is ideal as a side dish for meat or chicken. This can be made a day in advance and heated, and it freezes well once baked. Kugels are dense, deliciously carb-laden casseroles that come in many varieties, savoury and sweet. They can be noodle, potato, or even matzo-based, depending on your family’s traditions and when they are served. Kugel is a traditional Ashkenazi Jewish dish, often served on Shabbos and Jewish holidays. In keeping with current eating trends, this one has been given a modern twist and is essentially a South African version of a pumpkin pie – just made with butternut, which is easier to use than pumpkin, always available and affordable.

Find more butternut recipes here

Photographer: Jan Ras
Production: Bianca Strydom
Food assistant: Raymand Buitendag