Cornflake Crusted Stuffed Butternut Squash

by Heather Feather

I used to work as a Chef at The Clifton House Bed & Breakfast.  I got to work in a beautiful kitchen, meet so many interesting people and was given the freedom by the owner Nancy to create my own menus.

I  turned that freedom into many unique breakfast recipes and Cornflake Crusted Butternut Squash Stuffed French Toast was one of them.

Leftover butternut squash was the inspiration for this recipe.  How it came about exactly has escaped my mind, but it was the combination of a good idea and a memory of cornflake crusted french toast at some hotel.  I love crunchy food!

I guess mixing the leftover butternut squash with some yummy ingredients like lemon, butter and brown sugar and putting it between two slices of bread seemed like a good idea.  Finish it off with a crunchy coating and you have PERFECTION!

Cornflake Crusted Butternut Squash Stuffed French Toast was born!

I love butternut squash and could eat it all year, but only really enjoy it in the Fall.

Eating seasonally is important to me, though not something I always do perfectly.  Eating what is in season is not only good for the body because the nutrition of the food is highest, but also for the environment.

Knowing how to cook a variety of fruits and vegetables will make it easier for you to eat in sync with nature.

Butternut squash is low in calories, but high in nutrients.  It is an ideal food to add to your eating regimen. One cup only contains 80 calories and it will deliver the highest nutritional value during the months of October and November, which is its peak season.

Click HERE for the recipe.

I can guarantee you will wow anyone you serve this dish.  I suggest dusting it with powdered sugar to finish and serve it with sliced seasonal fruit.  Though this is not the quickest dish, it is unique, delicious, healthy and well worth the effort.


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