Here are recipes for several of the kugels I made for the first days of Pesach. I didn’t include my potato kugel recipe since I don’t have measurements, but hopefully you’ll enjoy the others.

Onion Kugel

• 6 onions, sliced
• 1 c. water
• 1/2 c. oil
• 5 eggs
• 1/2 c. potato starch
• 1 t. salt
• 1/2 t. pepper

Mix everything together, bake at 350 degrees Fahrenheit/180 Celcius for 1 hour.

***I made this a second time and forgot to add the oil, and discovered that without the oil, this recipe turns into onion pie, with the potato starch and water combining and sinking to the bottom to create a crust. It’s also good!

Butternut Squash Kugel

• 2 medium butternut squash, baked
• 3/4 c. potato starch
• 1/2 c. oil
• 3 eggs
• 1/2 t. salt

Blend up or mix thoroughly all of the ingredients, pour into greased pans. Prepare crunch topping.

Crunch Topping:

• 1/3 c. potato starch
• 1/2 c. ground nuts (I used walnuts)
• 1/4 c. oil
• 1 t. cinnamon
• 1/4 c. sugar/honey

Mix, bake at 350 Fahrenheit/180 Celcius for 20 minutes. Let cool somewhat, crumble and spread on top of butternut squash mixture in pans. Bake the kugels ag 350 F/180 C until firm (up to an hour if using 9×13 pan).

Vegetable Kugel

• 2 large onions, diced
• 4 stalks celery, diced
• 2 peppers, diced
• 4 carrots, shredded
• 8 potatoes, shredded
• 8 eggs
• 3 t. salt
• pepper

Saute all vegetables except for potatoes. After sauteed, add remaining ingredients. Bake at 350 F/180 C for 45 – 60 minutes.

Avivah