•  3 large or 4 medium butternut squash, peeled, seeded and cut into 1-inch cubes
  •  Oil for brushing and deep frying
  •  130g (2/3 cup) dark brown sugar
  •  120g (1 cup) plain flour
  •  6 eggs
  •  Grated rind of 2 oranges
  •  1/2 teaspoon pumpkin pie spice
  •  Salt and pepper
  •  12 shallots, peeled and finely sliced into rings

Preheat oven to 200C/400F

Brush 2 baking sheets with oil. Spread butternut squash over 2 baking sheets and season with salt, and bake for 30 minutes or until cooked through. Remove from oven. Using a potato masher, roughly mash the butternut squash and place in a large bowl.

Lower temperature of oven to 180C/350F. Prepare 8-inch square or its equivalent size oven-safe baking dish and set aside.

In the bowl of the mashed butternut squash add the flour, sugar, eggs, pumpkin pie spice, orange rind. Mix well and season with salt and pepper. Place mixture in prepared baking dish. Bake until kugel is set and lightly browned on the edges, about 35-40 minutes.

While the kugel bakes, prepare the shallots: Fill a small saucepan about 2 inches high with vegetable oil and heat the oil until very hot and shimmering. Fry shallots in small batches in hot oil as they become brown and crisp remove from oil and drain on a paper towel. Repeat with remaining shallots.

When ready to serve, reheat kugel and top with shallots immediately before serving.