Butternut Squash Kugelettes

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.