Rosh Hashanah Recipes
|Crunchy Topped Noodle Kugel with Almond Crust and Winter Squash|
An heirloom recipe by Ronnie Fein, a cookbook author and cooking teacher in Stamford, CT. Her latest book is Hip Kosher. Visit her food blog, KitchenVignettes, at www.ronniefein.com, and follow her on Twitter at @RonnieVFein.
This dairy recipe works well for a Break the Fast meal after Yom Kippur – or for that matter, is a delicious addition to any dairy meal.
5 tablespoons butter, melted
Preheat the oven to 375 degrees. Lightly grease a 9”x13” baking dish using some of the melted butter. Cook the noodles according to package directions, drain and place in a large bowl. Add the squash, cranberries, cottage cheese, yogurt and remaining melted butter and toss the ingredients to distribute them evenly. Beat the eggs, sugar and cinnamon together with a hand mixer at medium speed for about 3 minutes or until thickened. Fold into the noodle mixture. Place in the prepared baking dish. In a small bowl, mix the almonds and brown sugar. Sprinkle on top of the kugel. Bake for 35-40 minutes or until the top is crispy and brown.
Makes Approximately 8 - 10 servings.
Recipe: kosher, dairy