Recipes and Cooking Sweet Root Vegetable Kugel 4.0 (2) This comforting casserole gets silky, nutty flavor from schmaltz, aka rendered chicken fat. By Scott Peacock Scott Peacock Website Chef Scott Peacock grew up in Hartford, Alabama, eating seafood and fresh produce. His first job was as a pastry chef at The Golden Pheasant, and his work has been featured in Martha Stewart Living, Atlanta, and Duchess Fare, among other publications. Scott's recipes can be found in the Better Homes & Gardens classic The New Cookbook, and his fried chicken recipe was called one of the "40 best recipes ever published" by Food and Wine. He won a James Beard award in 2007 for "The Best Chef in the Southeast," and his career spans over two decades. Learn about BHG's Editorial Process Published on October 16, 2015 Print Share Share Tweet Pin Email Photo: Andy Lyons Hands On Time: 50 mins Total Time: 2 hrs 50 mins Servings: 12 Jump to Nutrition Facts Ingredients 2 tablespoon schmaltz (rendered chicken fat) 1 pound rutabaga, peeled and cut into 1/2-inch cubes 1 medium sweet potato, peeled, quartered, and sliced Kosher salt and freshly ground black pepper ½ teaspoon freshly grated nutmeg ½ 2-pound butternut squash, peeled, seeded, quartered, and sliced 1 large onion, chopped (1 cup) 1 ½ pound Swiss chard, leaves chopped (stems removed and chopped, if desired) 10 eggs ½ cup extra-virgin olive oil ½ cup chopped curly parsley ¼ cup crushed matzo crackers ½ teaspoon kosher salt ½ cup dried prunes, coarsely chopped Directions Preheat oven to 350°F. Line an 8-inch springform pan with parchment paper, allowing the parchment to extend about 1 inch above the edge of the pan. Wrap foil tightly around the outside of the pan to prevent any leaking. Set inside a shallow baking pan. Set pans aside. In a 12-inch skillet heat 1 tablespoon schmaltz over medium heat. Add rutabaga; season with salt and pepper and nutmeg. Cook and stir for 7 minutes. Add squash and sweet potato; cook for 10 minutes more or until vegetables are tender, stirring frequently. Remove from skillet. Add remaining fat to skillet. Add onion. Cook and stir for 4 to 5 minutes or until tender; add chard leaves and cook until tender (4 to 5 minutes). Remove from skillet to a colander set over a bowl. Press out liquid. If desired, add chard stems to skillet. Cook and stir for 5 minutes or until tender. In a large bowl whisk together the eggs, oil, parsley, crackers, and 1/2 teaspoon salt until well-combined. Place the chard mixture in the bottom of the prepared pan. Top with half of the rutabaga mixture, then prunes. Top with remaining rutabaga mixture. Carefully pour the egg mixture over layers. Sprinkle with chard stems, if using. Bake for 1 1/4 hours or until set in the center (160°F). Remove and cool in pan for 15 minutes. Remove foil and sides of pan. Peel away parchment paper. Serve warm or at room temperature. Print Nutrition Facts (per serving) 246 Calories 15g Fat 21g Carbs 8g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 12 Calories 246 % Daily Value * Total Fat 15g 19% Saturated Fat 3g 15% Cholesterol 157mg 52% Sodium 341mg 15% Total Carbohydrate 21g 8% Total Sugars 7g Protein 8g Vitamin C 38.1mg 191% Calcium 101mg 8% Iron 2.6mg 14% Potassium 667mg 14% Folate, total 53.6mcg Vitamin B-12 0.4mcg Vitamin B-6 0.3mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.