Bottom layer:

2 large carrots

2 stalks celery

I onion

¾ cup oil

¾ tsp. salt

dash of white pepper

1 ½  cups flour

Top layer:

2 pounds squash (unpeeled, mashed)

I small onion (chopped)

½  cup oil

3 eggs

I tsp. baking powder

1 ¼  tsps. salt

¼  tsp. white pepper

1 ¼ cups flour

Topping:

½  cup cornflake crumbs

Sauce:

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

Instructions:

Bottom layer:

Chop all ingredients until fine. Spread mixture into a

lined 9 x 13-inch baking pan. Bake at 350 degrees for 30

minutes.

Top layer:

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.

Sauce:

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

Other Info.

This kugel can be frozen. Slice kugel before rewarming.