Savory Noodle Kugel with Butternut Squash & Sage

This kugel swings savory instead of sweet, featuring the usual tender egg noodles baked into a creamy custard, alongside colorful butternut squash and elegant, nutty Gruyère. 

What You Get

Butternut cubes  

Egg noodles 

Sage

Eggs 

Sour cream 

Milk

Shredded Gruyère cheese

What You’ll Need

Butter

Olive oil

Salt and freshly ground pepper

Makes 8 servings 

Active Time: 15 minutes 

Total Time: 75 minutes 

Step 1 

Preheat the oven to 400°F. Line a sheet pan with parchment or foil. Butter a large casserole dish (about 9 by 13 inches). 

Step 2

Pile the butternut squash on the prepared pan, drizzle with 1 tablespoon olive oil, season with salt and pepper, and toss to coat. Transfer the pan to the oven and roast until soft and starting to brown, about 25 minutes. Turn down the oven to 325°F. 

Step 3

Meanwhile, bring a large pot of salted water to a boil. Add the noodles and cook until al dente, 4 minutes or according to package instructions. Drain the noodles and drizzle lightly with olive oil to prevent sticking. Pick the sage, toss the stems, and roughly chop the leaves. 

Step 4 

In a large bowl, whisk together 4 eggs, 1½ cups sour cream, and 3 cups milk until smooth. Season with 1½ teaspoons salt and grind with pepper. Add the roasted butternut squash, noodles, Gruyère, and sage and stir to combine. Scrape the noodle mixture into the prepared casserole dish and bake until golden and bubbling, 40 to 45 minutes. 

Step 5

Let the noodle kugel rest for a few minutes before cutting into squares. Transfer to plates, grind with pepper, and serve warm.