To be honest, I’m kind of sad that this recipe didn’t happen a year ago, because it’s so good – I feel like I’ve been depriving you!īut anyway. I was thinking about new pumpkin recipes, and promptly dusted this idea off, tweaked it, and came up with this winner. And then I got busy writing a cookbook, and that chance never seemed to materialized.įast forward over a year, to the next time pumpkin season hit. The recipe needed tweaking, and I shelved the idea until I could get a chance to work on it again. And who doesn’t love a freezer-friendly, delicious kugel side dish?Īnyway, I made this what feels like a lifetime ago. Brilliant, right? Everyone loves a good pumpkin recipe, especially with fall here and Thanksgiving around the corner. It was well over a year ago that the inspiration struck: Pumpkin Noodle Kugel. Here’s a confession: I’ve been waiting to share this recipe with you for over a year now. Let rest for about 5 minutes before cutting into and serving.Pumpkin Noodle Kugel is a delicious, easy and freezer-friendly side dish that’s perfect for Thanksgiving or all year round!ĭo you receive the Overtime Cook newsletter? Full of recipes, kitchen tips and deals and more! Let cool slightly, then sprinkle over the macaroni and cheese.īake for 30 minutes, until set and golden-brown on top. Add the bread crumbs and cook, just until golden-brown and crisp, about 2 minutes. Switch food processor blade to the S blade. Squeeze out all excess liquid from grated zucchini and place in large bowl. Grate zucchini using shredder blade of food processor. Heat the olive oil in a medium frying pan over medium-high heat. For garnish, peel two wide slices of squash before grating the rest. Stir in salt and pepper and remove from heat.įold the sauce into the cooked macaroni and press into the prepared baking dish. Stir in 1 cup of the cheese and whisk until melted. Slowly whisk the egg-sauce mixture into the pot of sauce. Add another 1/8 cup, continuing to whisk, to avoid scrambling the egg. Scoop out 1/8 cup of the sauce and whisk it quickly into the egg to temper it. Add the onion and paprika, stir well, reduce heat to low and simmer for about 8 minutes, stirring occasionally. Slowly whisk in the milk, little by little, to form a creamy white sauce. Whisk in flour to form a sticky dough and continue whisking for 4-5 minutes. Melt butter in a medium pot over medium heat. Bake the oat crumble topping at 360☏ for 17-20 minutes total (if you’re using regular flour) and 8-12 minutes more if you’re using gluten free flour (it usually browns slower). A crumble topping, chopped pistachios, and a scoop of tangy lime-scented Greek. Transfer the mixture to a baking tray or cookie sheet, use your fingers to sprinkle evenly. Lightly butter or oil a 2-quart casserole dish.Ĭook macaroni according to package directions in salted boiling water. Recipes excerpted with permission from Hazana: Jewish Vegetarian Cooking. 1 tsp each salt and black pepper Pantry.
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