Great Barrington— Kugel, a beloved dish with deep roots in Jewish culinary tradition, has evolved over centuries from simple dumplings of bread and flour into the rich, flavorful casseroles we enjoy today. Originally a dumpling side dish to cholent, kugel became a staple of Shabbat and holiday tables, eventually finding its way into the daily menus of the famed Catskills resorts in the early 20th century. Visitors from across the Jewish diaspora brought their own unique spin to kugel, making it a dish that reflects generations of tradition and personal touches.
This year, as Congregation Ahavath Sholom marks its 100th anniversary with The Catskills Come to the Berkshires Gala on May 14th at the Triplex, I’ve decided to bring kugel back to the spotlight—this time with a Sephardic twist. Infused with the warm, aromatic spices of turmeric and cardamom, this savory Passover kugel is a celebration of history, heritage, and flavor. Whether served hot or cold, it’s a dish that bridges the past and present, bringing a taste of tradition to today’s table.
Squash & Potato Kugel with Turmeric, Cardamom and Curry
1 large butternut squash, peeled, seeded
2 large russet potatoes, peeled
2 large red sweet potatoes, peeled
1 large onion peeled
3 eggs beaten
2 Tablespoons Kosher salt
2 Tablespoons turmeric
2 Tablespoons cardamom
2 teaspoons curry powder
½ Cup vegetable oil
1 Cup potato starch
Preheat oven to 400 degrees.
Using the grating blade and a food processor, grate the butternut squash, russet potatoes, sweet potatoes, and onion.
Remove the grated vegetables from the food processor and place in a large bowl.
In a separate bowl, mix the salt, turmeric, cardamom, curry powder, and potato starch. Sprinkle the mixture on the vegetables to coat them.
Combine the beaten eggs and oil. Stir into the coated vegetables.
Grease a 9”x13” pan. Pour the mixture into the pan. Cover the pan with foil.
Cook at 450 for 60 minutes. Reduce the oven temperature to 350. Remove the foil and cook for an additional 30 minutes or until the top is browned and a toothpick comes out clean.
