Butternut squash, marshmallow noodle kugel topped with goat cheese
Butternut squash, marshmallow, noodle kugel topped with chevre goat cheese
2 cups shredded butternut squash
1 16 oz bag of mini marshmallows
1 16 oz egg noodles
6 eggs
1 log of goat cheese-sliced
8oz sour crème
8 oz crème cheese-soft
8 oz cottage cheese
1 cup raisins
Pre-heat oven to 375, cook noodles in salted boiling water. In a large bowl mix eggs, sour crème, cottage cheese, crème cheese, add raisins, add marshmallows and squash. Drain noodles, and add to the bowl while still hot and mix well. Place in a greased casserole dish, place sliced goat cheese on top. Cook for 30-40 minutes. This is a variation on my Grandmother’s recipe, with a sweet/savory touch. 8-10 Portions. Goat cheese is optional.
