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We recently hosted the Salem NH Farmers Market’s Second Annual Farm to Table Dinner was a five-course meal with the finale, a dessert titled “butternut squash French toast.” I wasn’t sure how the chef of the Atkinson Resort and Country Club was planning on making this dish, but it gave me inspiration to try something.

butternut squash french toastI used a flour-based batter and added pureed butternut squash to it. It gave the toast a nice, crispy coating. I made a sweet version, with whipped mascarpone cream and maple syrup, and maple pecans. I think it would work well too in a savory version with sage and bacon. Oh my. I need to try it.

This turned out different than what the chef had planned, but it was fantastic. I used pumpkin bread from The Fresh Plate. I like the fact that bread from this vendor is not sliced; it gives me more control on how I want to slice the bread.

What you need:

  • 1 butternut squash, peeled, cubed and roasted.
  • 1 1/2 c flour
  • 3/4 c sugar
  • 1/2 teaspoon ground cinnamon
  • 1/8 tsp nutmeg
  • 1 1/2 c milk
  • 1 c apple cider
  • 3 eggs
  • 1/4 c seltzer water
  • Fleur de sel (French sea salt)
  • 8-12 slices of The Fresh Plate’s pumpkin bread (depends on how thick you cut bread.)
  • Maple syrup, mascarpone whipped cream*, maple-glazed pecans for topping

butternut squash french toast prepWhat you do:

  • Heat oven to 425°.
  • Line baking sheet with parchment and coat with olive oil spray.
  • Place squash in lg bowl and toss with EVOO.
  • Season with salt and pepper.
  • Place in single layer on baking sheet.
  • Roast for 20-25 min until caramelizing begins.
  • Turn and cook another 10-15 min.
  • Remove from oven and transfer to blender.
  • Add milk, apple cider and eggs and puree.
  • Sift flour, sugar, cinnamon, nutmeg in lg bowl.
  • Whisk in butternut squash mixture.
  • Slowly mix in seltzer.
  • Pour into baking dish or bowl large enough to lay bread flat.
  • Heat 2 tbs butter in sauté pan over med heat.
  • Dip bread slice into batter and fry until golden brown, about 2 min per side.
  • Repeat with remaining slices
  • Place on serving dish.
  • Layer French toast with dollop of mascarpone whipped cream and pecans.
  • Drizzle with maple syrup.

*Mascarpone Whipped Cream

What you need:

  • 1 c whipping cream,
  • 1 c mascarpone
  • 1/2 c pure cane sugar

What you do:

  • Whip ingredients in mixer bowl.