Butternut Squash Kugel

A great autumn twist on a traditional Shabbat kugel. Also perfect for Thanksgiving! I have tweaked the original recipe to make it healthier.

• Ready In: 1 hr 20 mins
• Serves: 12

Ingredients

• 1  butternut squash
• 1  cup  almond flour
• 1⁄2 cup  almond milk
• 3  eggs
• 1⁄2 cup avocado oil
• 3⁄4 cup stevia (powdered)
•  cinnamon, for sprinkling

Directions

1. Peel, cut up, and boil squash. Mash well.
2. Add all other ingredients except cinnamon and mix thoroughly.
3. Place in a glass or aluminum baking pan.
4. Sprinkle top with cinnamon,.
5. Bake at 350F for 40 minutes.
6. Serve warm.