Squash kugel

10 Servings

Ingredients

Quantity Ingredient
4 pounds Yellow squash, washed and sliced
2 larges Onions, sliced
1 tablespoon Salt, divided
6 larges Eggs
1¼ cup Matzo meal, divided
¼ teaspoon Nutmeg
1 teaspoon Pepper
¼ teaspoon Cayenne pepper
1 teaspoon Dried parsley
1 tablespoon Use to grease baking pan

Directions

Place squash and onions in a 10 quart pot and cover tp half the height of vegetables with water. Sprinkle with 1 tsp salt and bring to boil. Cook until tender , about 30 minutes,tossing vegetables halfway through the cooking process. Let the vegetables drain in a colander and completely cool until ready to bake (about 45 minutes) . Preheat oven to 375 degrees.

Combine eggs, 1 cup of matza meal, the remaining 2 tsp salt, nutmeg, peppers and parsley. Add the egg mixture to the drained vwegetables and beat thoroughly. Pour into greased 11 x 14 baking pan, top with remaining matza meal and bake until set, about 1½ hours.

NOTES : Note: can substitute egg whites and egg substitute for whole eggs.

For a really different taste, substitute pecan meal for matza meal.

Recipe by: Naomi Mass via AJC Posted to JEWISH-FOOD digest V97 #119 by Judith Sobel <jcs@...> on Apr 11, 1997

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