Grain-Free Cranberry Pumpkin Kugel

November 24, 2013 · 3 comments

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When you run a grain-free, real food kitchen, you get into the habit of cooking a lot and having leftovers on hand for use in baking and other meals. This season, I seem to always have either butternut or kabocha squash on hand. I was invited to a potluck and decided to bring a grain-free side dish. This is what I made.

The result was a delicious grain-free kugel that also went well with a brunch or lunch — or would go well with a thanksgiving dinner!

Click here for directions for The Easiest Way to Make Winter Squash

 

Grain-Free Cranberry Pumpkin Kugel

Ingredients

  • 2 cups Kabocha or butternut squash (cooked)
  • 6 large eggs
  • 1/3 cup ghee or butter softened (how to make ghee) (Where to buy ghee)
  • 2 Tbsp honey (where to buy)
  • 1/4 tsp stevia
  • 1/4 – 1/2 cup coconut flour depending upon how wet the squash is (where to buy)
  • 2 tsp baking soda
  • 1 tsp salt (where to buy)
  • 2 tsp cinnamon
  • 1/4 tsp nutmeg
  • pinch allspice
  • 1 cup chopped fresh cranberries
  • Coconut oil for greasing the pan

Equipment

Instructions

  1. In the food processor process the cooked squash and process
  2. Add the eggs, honey and softened ghee or butter and process
  3. If the squash is very dry, add a little water — if you are using butternut, it should be fine without water
  4. Add the baking soda, salt and all the spices and process
  5. Add the coconut flour, a little at a time — use carefully as it will absorb a lot of liquid
  6. Add the raisins and just mix — you don’t want to process these pieces — mix until they are evenly distributed throughout the batter as best you can see
  7. The batter should be thick but somewhat pourable
  8. Pour into the baking pan
  9. Smooth the batter in the pan and with a spatula bring the batter away from the sides
  10. Bake at 325 degrees F for 45 – 55  minutes or until it is browned on top and a toothpick comes out clean
  11. Cool in the pan and then cut pieces with the pizza cutter

Prep Time: 10 minutes
Bake Time:  50 minutes

All the suppliers for the ingredients I use in my recipes may be found here.

Shared at: Slightly Indulgent Tuesday, Hearth & Soul Hop, Gluten Free Wednesday, My Meatless Monday, Real Food Wednesday, Allergy Free Wednesday

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{ 3 comments… read them below or add one }

1 Gabriela's November 25, 2013 at 1:10 pm

I’m really loving your squash recipes of late! It’s a clever way to bake grain-free while giving almond flour a rest. These look delicious!

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2 Jill November 25, 2013 at 2:01 pm

Hi Gabriela,
Thanks! I feel the same — nice for a change!

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3 April @ The 21st Century Housewife December 2, 2013 at 9:40 am

Your Cranberry Pumpkin Kugel looks delicious – I love your healthy twist on this traditional treat!

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