I’m happy to say that my butternut squash is finally ready to harvest from the garden. I use it throughout the fall and winter for varies recipes. I always make sure that I have enough to make butternut squash puree. I freeze it in 1 cup servings so I can mix it in pancakes, oatmeal, smoothies and my favorite french toast. I love making big batches of french toast that I can freeze then heat up quickly on those busy mornings when I don’t have time to make anything. The boys can just take out a few pieces and stick them in the toaster or pop them in the oven. They are as good as the day they were first made.
Heat griddle to 350 In a shallow baking pan mix together eggs, milk, vanilla, cinnamon and butternut squash puree Cover each piece of bread with the egg mixture. If using sprouted bread allow it to sit for a minute because it's dense and can and the moisture. If you are using soft bread dunk and place on the griddle right away Cook until each side is golden brown Freeze extras in a baggie