Pumpkin Cranberry Maple Kugel

This cross-cultural mash up of fresh pumpkin, cranberries, and maple syrup with noodle kugel makes a lightly sweet (without sugar) dessert--and a terrific post-holiday breakfast!

This post is part of the Thanksgivukkah Food Blogger Potluck hosted by Stefani of CupcakeProject.com.  You can read all about it here, and scroll down for links to many more recipes!

I think it is a natural tendency, when you embark on a new endeavor, to look to those experienced in the field for guidance.

When I became a mother I looked to the women around me who were a few months/years ahead of me on the motherhood journey.  From the practical (my oldest friend took one look at the giant convertible carseat I was lugging in and out every day and loaned me her snap-in infant carrier) to the more intangible (while fretting about the lower percentile my son doggedly stayed in on his growth chart, another friend reminded me that when he gets to college, no one will remember or care where his height/weight fell on the chart at age 6 months). The help I received from those women who have gone before me made a huge difference in my life.

As my children grow into their teens, I continue to look to those ahead of me, and I'm especially interested in the interactions of mothers and their now-adult children.  I avidly observe my friends who have adult children with Spina Bifida, watching and learning the steps of the complicated dance that is supporting yet not directing another adult's life.  It is fun to see photos of a friend enjoying a day at Disney with her daughter who now works there.  It's gratifying to see another friend's daughter drop in to see her mom at work, just for a little Mom time (and not money!).

Why am I going on about mothers and adult children?  It was Molly, visiting her mom during sled hockey practice recently, who gave me the idea for this recipe.  See, while I was brainstorming Hanukkah/Thanksgiving mashup ideas, all I could think of was latkes.  Over the years I've been over to my oldest friend's house many times to make--and eat--latkes, but they were the star of the meal.  While I was chatting with Molly and her mom about other Hanukkah dishes, like brisket and roast chicken, Molly suggested kugel.
I just happened to have my copy of Melt: The Art of Macaroni and Cheese (Amazon affiliate link) because I was working on this post and wouldn't you know it, there's a recipe in Melt for Sweet Potato Kugel. [Put this book on your holiday wish list, unless you're local to me, then check it out of the library or borrow my copy--I keep finding more recipes I must try, and each one I've made is well-written with delicious results.]  Obviously from the title of this post I didn't make that recipe (I used pumpkin not sweet potato, fresh cranberries not dried, maple syrup in place of sugar and changed up the spices) but since Stephanie Stiavetti and Garrett McCord have gone before me into the world of autumnal vegetable kugels I am glad to follow their guidance.

Just like I follow others who have gone before me.

Pumpkin Cranberry Maple Kugel (inspired by and adapted from Sweet Potato Kugel in  Melt: The Art of Macaroni and Cheese (Amazon affiliate link) )

1/2 cup cranberries, fresh or frozen

4 ounces (by weight) egg noodles 

2 Tablespoons Cranberry Honey Butter (recipe here, or use plain unsalted butter)

1 cup (8 1/2 ounces by weight) roasted sugar pie pumpkin (how I put up my pumpkins here, or use plain canned pumpkin)

3/4 cup (5 ounces by weight) cottage cheese (I'm picky about cottage cheese, and each time I move I  must find one that works for me.  Here in Ohio it's the kind pictured above. Use your favorite)

3 Tablespoons (2 ounces by weight) sour cream

1/4 cup maple syrup

1/2 teaspoon ground cinnamon

1/2 teaspoon ground cardamom

1/4 teaspoon Baking spice (or more cinnamon)

1/8 teaspoon nutmeg (about, I was eyeballing it as I grated directly into the bowl)

1 teaspoon vanilla extract

2 eggs

Preheat oven to 375 degrees Fahrenheit, and preheat a large pot of salted water and a small sauce pan over medium high heat.  In the small sauce pan, boil cranberries with 1/4 cup water for 5 minutes, drain and set aside to cool, then chop into quarters.  In the large pot cook the noodles until al dente, according to package directions [interestingly, my package had no directions so I went with 8 minutes], drain, and toss with cranberry honey butter.  Set aside.  In a large bowl, combine pumpkin, cottage cheese, sour cream, syrup, spices, and vanilla.  Whisk in eggs. Stir in buttered noodles and chopped cranberries.  Turn into a festive 1.5 qt casserole.  Bake 35 to 45 minutes, or until the noodles sticking up get brown and crunchy.  This made 8 small servings, and was also delicious for breakfast.

Want more Thanksgiving/Hanukkah recipes?  Here ya go!

Thanksgivukkah Tzimmes (Tsimis) Pie from Parade Magazine
Potato Latkes Topped with Turkey and Cranberry Chutney from The Girl In The Little Red Kitchen
Chocolate Cranberry Cake with Gelt Glaze from What Jew Wanna Eat
Candied Sweet Potato Latkes from Everyday Maven
Butternut Squash Puree with Honey and Smoked Paprika from The Lemon Bowl
Sweet Potato Noodle Kugel from Rhubarb and Honey
Pumpkin-glazed Cronuts from MotherWouldKnow
Flamingo's Mulled Wine Cocktail - Hot & Cold from Flamingo Musings
Thanksgivukkah Decorating from Sucre Shop
Onion Bagel and Bacon Stuffing from Very Culinary
Sweet Potato Pie Doughnut Holes from Cooking for Luv
Challah Cranberry Doughnuts from Food is my Love Language
Challah Stuffing with Turkey Sausage, Leeks and Cherries from The Little Ferraro Kitchen
Pumpkin Challah from Labna.it
Thanksgivukah Pumpkin Tsimmes from {fork & swoon}
Turkey and Sweet Potato Latkes from FoodieTots  

Homemade Manischewitz-flavored Marshmallows from Cupcake Project

This post is shared on the Clever Chicks Blog Hop, Tasty Tuesdays, What's Cookin' Wednesday, the Wednesday Fresh Foods Link Up