Simple Cuisine Menu Butternut Squash Kugel II

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Butternut Squash Kugel II

"A noodle kugel with butternut squash and caramelized onions."

Ingredients :

1 butternut squash, halved lengthwise and seeded
1 (12 ounce) package deal yolk-free egg noodles
2 tablespoons olive oil
1 large sweet onion, chopped
2 eggs
2 egg whites
2 tablespoons minced clean rosemary
1/2 teaspoon dried sage, crushed
salt and ground black pepper to flavor
2 tablespoons chopped pecans

Instructions :

Prep : 20M	Cook : 12M	Ready in : 2H

Preheat an oven to 350 degrees F (175 ranges C). Lightly grease one baking sheet and one 9x13-inch baking dish.
Bake the butter squash on the organized baking sheet, reduce facet down, in the preheated oven till smooth, approximately 50 minutes.
Fill a large pot with gently salted water and convey to a rolling boil over high warmth. Once the water is boiling, stir in the egg noodles, and go back to a boil. Cook the pasta exposed, stirring every now and then, until the pasta has cooked via, however is still corporation to the chew, about 5 minutes. Drain properly in a colander set inside the sink.
Heat the olive oil in a skillet over medium warmness. Stir inside the onion; cook dinner and stir till the onion has softened and turned translucent, about five minutes. Reduce warmth to medium-low, and continue cooking and stirring till the onion may be very gentle and darkish brown, 15 to 20 minutes extra.
Beat eggs and egg whites lightly in a large bowl. Stir in the noodles and onion. Scoop the flesh from the butternut squash into the noodle combination. Season with rosemary, sage, salt, and pepper. Gently blend to mix. Pour aggregate into the prepared 9x12-inch baking pan. Sprinkle with chopped pecans.
Bake within the preheated oven until golden brown, about 30 minutes. Serve warm or at room temperature.

Notes :

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