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Anyone have a recipe for a savory potato-winter squash kugel?

5 years ago

I’m looking for a recipe or technique where the potato and squash are grated, not mashed. And a savory kugel. Do you think it would work to just follow a traditional potato kugel recipe and use grated banana squash for 1/3 of the potatoes?

Thanks for any help and ideas you could give me.

Shambo

Featured Answer

l pinkmountain

5 years ago

I've made all squash kugels before. Water is definitely an issue, the resulting puddings are soggier than the all potato ones. Salting the squash (and even the potatoes) and then squeezing out the excess water as much as possible, helps a lot. Kugels usually don't have cheese, but I like it so usually add it unless the rest of the meal I'm serving it with is very rich. Being mostly vegetarian, that's not usually the case. Need to use a dry sharp cheese though, or it will be too greasy/gummy an not add that much flavor.

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Comments (6)

lindac92
5 years ago
I think 1/3 grated winter squash and 2/3 potatoes in your traditional kugle recipe would be perfect!
shambo thanked lindac92
plllog
5 years ago
Yes. You can make any good kugel recipe into a template that will work well with whatever ideas a good cook imagines will go nicely in it. As with any casserole, moisture control is the big issue. Grating will release a lot of moisture, especially in the squash, which makes it easier to drain/pat it off. Because the squash isn't as sticky as the potatoes, if you're not sure on the number of eggs, round up. :) But make sure they're well incorporated so they don't bubble up and form an omelette layer. :)

Which is a longwinded way of saying "yes".
shambo thanked plllog
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Annie Deighnaugh
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Never even heard of banana squash...I'll have to keep an eye out for it.
shambo thanked Annie Deighnaugh
shambo
Original Author
5 years ago
Banana squash is a huge squash. It’s sort of old-fashioned, although there are all sorts of varieties now. It used to be sold in large chunks in grocery stores years ago but not anymore. It’s not particularly sweet either, which makes it good for savory applications.

I hadn’t seen it around for years, so when I saw a smallish one at a farmers market, I bought it. I’m trying to replicate a combination my mother and grandmother made into fritters: grated potato, banana squash, onion, & apple. It was one of my favorite dishes growing up. I thought I’d give it a try as a kugel and see how it worked out. I’ve been making a casserole version of zucchini fritters all summer and have enjoyed it, so I figured it should be OK.
shambo
Original Author
5 years ago
last modified: 5 years ago
Thanks for the feedback. I was already planning on squeezing the potatoes & squash. I’m not going to grate the onions. I figure finely chopping will not release as mulch moisture as grating.

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