2 large carrots
2 stalks celery
¾ cup oil
¾ tsp. salt
dash of white pepper
1 ½ cups flour
2 pounds squash (unpeeled, mashed)
I small onion (chopped)
½ cup oil
I tsp. baking powder
1 ¼ tsps. salt
¼ tsp. white pepper
1 ¼ cups flour
½ cup cornflake crumbs
I Spanish onion (diced)
2 Tbsps. oil
3 stalks celery (diced)
1-2 red peppers (diced)
3 cloves garlic (crushed)
½ tsp. salt
dash of black pepper
dash of oregano (optional)
3 Tbsps. flour
I cup water
Chop all ingredients until fine. Spread mixture into a
lined 9 x 13-inch baking pan. Bake at 350 degrees for 30
Drain liquid from squash. Add remaining ingredients and
mix. Spread mixture over bottom layer.
Sprinkle cornflake crumbs on top of kugel. Bake at 350
degrees for 1 hour and 20 minutes.
Saute onion in oil until translucent. Add vegetables and
spices, and simmer for 30 minutes. Add flour and cook
for 5 minutes while stirring. Add water and continue to
stir for 5 minutes, until sauce is thickened and smooth.
Pour hot sauce over each slice of kugel and serve.
Yield: 20 slices
This kugel can be frozen. Slice kugel before rewarming.