Corn and Squash Kugel
Enjoy a light or hearty Corn and Squash Kugel, perfect for Shabbat or breakfast, made from Tova Mirvis' recipe using frozen squash, canola oil, and rice milk. Bake until golden and springy.
Ingredients
- 1 or 2 boxes frozen winter squash (total of 12 or 24 ounces squash)
- 3/4 cup canola oil
- 1 cup rice milk
- 2 eggs
- 1/2 tsp. salt
- 1 1/2 tsp. baking powder
- 1 1/4 cups all-purpose flour
- 1 cup coarse corn meal
- 1 1/3 cups granulated sugar
- ground cinnamon for decorating
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