Props and styling by Goldie Stern
Photography by Moshe Wullige

Refreshingly different! You’re going to love them. They taste good at room temperature too.

YIELDS 15 KUGELETTES

• 1 large butternut squash, peeled and cubed
• ¼ cup low-fat mayonnaise, or more if desired
• 2–3 scallions, chopped
• 1 egg
• 1 rounded tsp honey, or to taste
• salt and pepper, to taste (be generous)

Topping

• 1 sleeve plain salted crackers (4 oz/110 gram)
• salt, to taste
• ½ tsp onion powder, or to taste
• 2 Tbsp olive oil

Cook butternut squash cubes until soft. While they’re cooking, preheat oven to 350°F (175°C) and lightly grease 15 individual muffin tins.

Drain butternut squash well. Mash with a potato masher, so they don’t get too mushy. Add mayonnaise, scallions, egg, honey, and salt and pepper. Mix together well. Using a ⅓-cup measuring cup, scoop out mixture and place in prepared muffin tins.

For the topping: Place crackers in a large ziplock bag. Using a schnitzel pounder, crush the crackers into crumbs. Add salt, onion powder, and olive oil to bag. Mix well.

Sprinkle the kugelettes with the crumb mixture. Place in oven and bake for 25–30 minutes, or until done. If crumbs get too brown, cover with parchment paper for the last 10 minutes. These freeze well.

Note: These kugelettes are seasoned mildly. Feel free to increase the spices/honey in the kugelettes and topping, if desired.

(Originally featured in Family Table, Issue 730)