![]() ![]() To be honest, I’m kind of sad that this recipe didn’t happen a year ago, because it’s so good – I feel like I’ve been depriving you!īut anyway. Pour squash mixture into the prepared baking pan. Stir butternut squash, flour, sugar, eggs, milk, oil, and vanilla together in a large bowl until combined. I was thinking about new pumpkin recipes, and promptly dusted this idea off, tweaked it, and came up with this winner. Preheat oven to 350 degrees F (175 degrees C). And then I got busy writing a cookbook, and that chance never seemed to materialized.įast forward over a year, to the next time pumpkin season hit. The recipe needed tweaking, and I shelved the idea until I could get a chance to work on it again. And who doesn’t love a freezer-friendly, delicious kugel side dish?Īnyway, I made this what feels like a lifetime ago. Brilliant, right? Everyone loves a good pumpkin recipe, especially with fall here and Thanksgiving around the corner. It was well over a year ago that the inspiration struck: Pumpkin Noodle Kugel. Here’s a confession: I’ve been waiting to share this recipe with you for over a year now. You will know it’s ready when you can cut into it and you get a neat slice.Pumpkin Noodle Kugel is a delicious, easy and freezer-friendly side dish that’s perfect for Thanksgiving or all year round!ĭo you receive the Overtime Cook newsletter? Full of recipes, kitchen tips and deals and more!
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