Butternut Squash Bread

Butternut Squash Breads cooling
(file photo)

There are quite a few 2 Cup bags of Butternut Squash in our freezer. Last week 3 more Butternuts were purchased to prep for the months ahead. A delicious dessert to bake using this tasty vegetable is Butternut Squash Bread. It requires the same basic recipe as Pumpkin Bread, but I substitute the defrosted mashed Butternut for Pumpkin. Pumpkin tastes bland, so in addition to cinnamon and nutmeg, ground cloves are added to the batter. That spice is not necessary in Butternut Squash Bread, because Butternuts have flavor. The cloves can be added though, if desired. 

I have posted my recipe in the past, so to view it today, click on this link below:

Butternut Squash Bread 

***With the increased cost of groceries, including baking supplies, I have made a change with the Egg Whites that I used in the past. Rather than using Egg Whites, I use Whole Eggs. When baking there is a formula for Egg Whites = Whole Eggs.

2 Egg Whites = 1 Whole Egg

Butternut Squash Bread is a family favorite! In our home it is always enjoyed over Thanksgiving Day Weekend!! I bake 2 breads rather than one. Just stagger the pans in the oven when baking. The extra bread can be frozen after it is cooled/ wrapped in foil. I cut one bread in half. Then wrap/label/date and freeze both halves. A frozen half is always a great treat for our family members to take home with them after enjoying a wonderful Thanksgiving celebration.

Bake a Butternut Squash Bread, or 2, to enjoy over Thanksgiving! Your guests would enjoy taking 1/2 a frozen bread home, too. It is delicious!

I need to bake these breads again this week! 

Enjoy!
Yummy!

 

~Freezing Butternut Squash~

Mashed Butternut Squash
ready to pack into freezer bags
(File Photo)

Sometimes slowly and at other times quickly when the wind blows, the leaves are falling down from the Maple and the Oak trees. It is at this time of year that our purchased Butternut Squash is prepared for our freezer. It has been a tradition for so many years to purchase the Squash and prep them to enjoy this delicious veggie at dinnertime throughout the year. Two pots of cleaned, cut squash is steamed on our stove at a time. Packaged in dated freezer bags these bags can be easily located later in our freezer. 

Ready for our freezer!

It is so easy to open a bag to remove the frozen squash and place it in a microwave safe baking dish. Cover it, leaving a vent and defrost it in the microwave, quickly. Or, defrost overnight in the fridge and heat in the microwave (in a microwave safe covered dish) just before serving.

I also use the Butternut Squash by substituting it for Pumpkin when I bake. This delicious veggie is always at my fingertips whenever needed for a tasty recipe. There are SO MANY recipes!

For my easy instructions for freezing Butternut Squash, click here! No need to purchase the frozen squash in your supermarket.        

Enjoy!
Yummy!

 

Butternut Squash Muffins

Butternut Squash Muffins
(File Photo)

 

Two nights ago we enjoyed yummy Butternut Squash at dinner. After dinner there was about a 1/2 Cup of the mashed veggie left in our veggie dish. It was enough of the veggie to bake a batch of Butternut Squash Muffins in the next day or two. That day was today! I am using a File Photo above, but the muffins are now cooling on a cooling rack. They are delicious with either currants or raisins. 

**Because of the high cost of Eggs these days, I used 1 Whole Egg instead of 2 Egg Whites when preparing these muffins.

It is an easy recipe! Usually, after baking and cooling, 4 of the Muffins are packed away, labeled and placed in our freezer to enjoy in a few weeks. They are a great treat to find tucked away in our freezer on another day.

Click here for my recipe, so you can bake a batch too!

Enjoy!
Yummy!

 

Butternut Squash Pancakes

Butternut Squash Pancakes
waiting for maple syrup to be drizzled on top

Pancakes are a great breakfast any day and anytime of the year. In autumn a special treat is enjoying the Butternut Squash variety. What a great treat in the morning to enjoy these pancakes with maple syrup drizzled over the top. This breakfast treat is flavored with Cinnamon and Nutmeg. I add Ginger into the batter, also. So tasty!

This morning we enjoyed the Butternut Squash Pancakes after taking a package of them out of our freezer.  Reheating the pancakes in our microwave makes for a quick, easy and delicious breakfast.

Click here for my easy to follow recipe! It is worth the click!

***If you do not have many Eggs in your fridge, rather than use 4 Egg Whites in this recipe- remember that in cooking

1 Whole Egg = 2 Egg Whites 

so just reverse the formula and use 2 Whole Eggs in place of the 4 Egg Whites in this recipe.

There are a few more Butternut Squash Pancakes in our freezer to enjoy for breakfast one day next week. Will you be making them soon, too?

Enjoy!
Yummy!

 

Bake a Butternut Squash Bread!

Butternut Squash Breads
cooling

Butternut Squash Bread! YUM!! It is a delicious dessert bread that is a family favorite. After preparing the Butternut Squash for our freezer, 2 cups were placed in our fridge to bake 2 of these yummy breads the next day. Yes, 2 breads. Why 2 breads? Well, doubling the recipe and baking 2 and then freezing one Butternut Squash Bread helps when planning ahead for Thanksgiving Day. That holiday is in our future! Every year without fail we enjoy this treat during that holiday in November. 

The recipe is very easy. The orange squash has already been mashed, so it is added to the liquid ingredients. Then the combined liquid ingredients are mixed into the dry ingredients when preparing this dessert. While baking there will be a great aroma floating out of your kitchen, too! It is a very tasty dessert bread! 

Click here for my recipe for Butternut Squash Bread!    

It is a quick and an easy dessert to bake and to enjoy! Will you be baking one or two in the next 2 months?

Enjoy!
Yummy!

 

Freezing Butternut Squash

A Bushel of Butternut Squash
 packed in a carton

The season of purchasing a bushel of local Butternut Squash is here! That delicious orange colored vegetable has always been a favorite with my family. So many years ago when we rented an apartment- we had a large garden. Yes, Butternut Squash was one of the vegetables that we grew and harvested. After harvesting it, the squash was prepared for our freezer and enjoyed during the remainder of the year. No longer do we keep the tradition of having a garden, but we purchase a bushel of "buy local" Butternut Squash every year. That occurs in late September/ early October. A bushel (now packed in a cardboard carton) was purchased 3 weeks ago and some of the Butternut Squash have been prepared for our freezer. As the week moves on a few more will be prepared.

The process is easy. The Butternut Squash is washed and the outside skin removed. After cutting into chunks the chunks are placed in a large pot. Water is added to the pot and then the process continues by steaming the orange chunks. After it has cooked and drained, mash the cooked veggie and pack it for your freezer.

Mashed Butternut Squash
ready to pack for our freezer
(File Photo)

For my complete instructions click on the link below:

Instructions for Freezing Butternut Squash

During the year this veggie is not only found as a side dish on our dinner table, but I substitute it for pumpkin in recipes. I see baking a Butternut Squash Bread in my future this week! Will you be baking this bread, too? Do you freeze Butternut Squash? 

Enjoy!
Yummy!

           

~Mid September~

Chilly mornings! Warm afternoons with the sun shining! It's mid September and it is a great time of year. The locally grown zucchini and tomatoes are still available to purchase from garden markets and road side stands in our area. Colorful Mums are also found at these markets. The yellow, maroon, white or lavender flowers add a great touch to the landscape around our homes.

Butternut Squash are also ready to purchase now! That veggie is a fave in my family, so a bushel (now packed in a carton) is always purchased. The orange veggies will be peeled/ steamed and packed away in our freezer to enjoy during the colder months. Yes, Butternut Squash will also find its way on our dinner table this week! 

It is a great time of year!
Enjoy!

     

Butternut Squash Pancakes

Butternut Squash Pancakes
only need the Butter/ Margarine and Maple Syrup on top
(File Photo)

It's the season of the delicious orange colored vegetable- Butternut Squash!  Whenever we enjoy this veggie at dinner I save out about 1 Cup of the mashed Butternut Squash to prepare a very tasty pancake for breakfast the next morning.  Butternut Squash Pancakes!  They are so good!  

While each pancake is cooking on the griddle, the aroma of Cinnamon, of Nutmeg and of Ground Ginger gives you a hint of how great they will taste.  Top them with Butter/ Margarine and Maple Syrup! Yum! 

The price of Eggs is a bit more since I originally posted my recipe, so these days while preparing these pancakes I use a combination of 2 Egg Whites and 1 Whole Egg instead of 4 Egg Whites. 

**Remember the formula while cooking/ baking: 1 Whole Egg = 2 Egg Whites.

Click here for my recipe for Butternut Squash Pancakes!  Plan on preparing a batch during this month of November!  Freeze the extra pancakes for an easy breakfast on busy mornings!

Enjoy!
Yummy!

       

Butternut Squash Bread!

Butternut Squash Bread
(File Photo)

Butternut Squash Bread! What a delicious dessert!  Yes, I did write Butternut Squash. For years- that has led to decades- I have been using this veggie instead of pumpkin when preparing this dessert bread.  It is so yummy that you may just want to enjoy a half slice as a snack! 

Lately, the amount of Butternuts in the bushel container in our garage has been reduced.

The Bushel of Butternut Squash

Many of the squash have been cooked/ mashed.  Labeled freezer bags of this orange veggie are on their designated freezer shelf.  This weekend the remaining squash will be prepared and more bags will be frozen.   

One delicious treat that is made using the mashed Butternut Squash is Butternut Squash Bread.  Usually I bake 2 breads at once, so I double the recipe and stagger the pans in the oven before/ when baking.  This weekend I will be using the freshly mashed Butternut Squash when baking these breads.  

During the year I defrost a bag containing 2 cups to bake 2 breads.  The Butternut Squash will defrost overnight in the fridge.    

This dessert bread is very easy to prepare!  While it is baking the aroma of Cinnamon and Nutmeg will float from your kitchen to other rooms in your home.  A small amount of Ground Cloves can be added to the batter, too.  It is also at this time of year that one of the 2 breads that I bake will be placed in our freezer to enjoy over Thanksgiving.  If you will also be doing this, after the bread cools, wrap in heavy duty foil, label and freeze.

I use Egg Whites in this recipe. 
Remember- when baking:

***2 Egg Whites = 1 Whole Egg

With the current price of Eggs, you may want to use  2 Egg Whites + 1 Whole Egg for 1 bread. 
When baking that would equal or be the same as using 4 Egg Whites.     

Click here for my recipe for Butternut Squash Bread!  It is a family favorite in my home and it just may become a favorite for you and your family, too!

Enjoy!
Yummy!

                

Freezing Butternut Squash!

Preparing Butternut Squash
for the freezer!
(File Photo)

It's that time of year!  The new "buy local" crop of Butternut Squash is available in October!  This yummy orange veggie is a great side dish at dinner and we have always enjoyed it!  For that reason we purchase a bushel of Butternut Squash at one of the local farms and prep the squash to freeze.  Yes, they can be purchased individually and sold by the pound at roadside stands and grocery stores, but we purchase a bushel and store it in our garage.  Then, a new project is added to our "to do" list.  Preparing the squash for the freezer.  

In addition to enjoying this vegetable as a delicious side dish at dinner, I use the prepared/ cooked/ mashed Butternut Squash in recipes by replacing it for canned pumpkin.  It works so well!  More on that later.   

The process for prepping and freezing the squash is quite simple.  After the individual squash are washed under cool running water, dry them.  Then, remove the stem, seeds and skin.  Cut into chunks and steam.  There is more to the process, so click here for my process/ recipe.  It works very well and before you know it you will have this tasty vegetable in your freezer, too!

Freezing Butternut Squash 

It will be in your freezer ready to take out whenever you want this tasty veggie to be included with your dinner or you will be using it in baking a treat.  The frozen Butternut Squash is defrosted in the microwave very easily!  Or it can be defrosted overnight in your fridge!

Enjoy!
Yummy!

 

Butternut Squash Bread

Butternut Squash Bread cooling!
(File Photo)

Thanksgiving Day is just around the corner!  Butternut Squash will definitely be a veggie that will find a place on our dinner table.  That orange colored veggie is also an ingredient in a delicious bread.  You guessed it! We will also be enjoying Butternut Squash Bread on that day and over the holiday weekend.  It is so good! 

The recipe is easy!  Cooked, mashed, cooled Butternut Squash is used.  This bread can also be frozen after it cools.  So, bake one or double the recipe and bake two this weekend. After they cool wrap in foil and freeze.  They will be ready to defrost and enjoy on Thanksgiving Day!

For the recipe click here!    

Enjoy!
Yummy!

Butternut Squash Pancakes

Butternut Squash Pancakes
before adding maple syrup!
(File Photo)

 
👉 **Note to self for this weekend... make a batch of Butternut Squash Pancakes!!  

Now, there is 1 Cup of cooked/ mashed Butternut Squash in our fridge.  Today, a few more of these squash were prepped for our freezer and I saved out that 1 Cup.  I have plans!  Oh, I always have plans, but sometimes plans can quickly change.  However, this weekend Butternut Squash Pancakes will be enjoyed one morning at breakfast and the extra pancakes will be placed in our freezer.  

While enjoying the first bite of this pancake that is topped with maple syrup, the flavors of Cinnamon, of Nutmeg and of Ginger are quickly tasted.  The pancakes are also very light.  Did I mention that they are so good??

A few years ago I posted my recipe, so I am sharing the link.  For my recipe click here. 

The extra pancakes freeze very well, so we will be enjoying them on other mornings.  It will be great to take out the package labeled Butternut Squash Pancakes from the freezer and microwave them.  What a delicious breakfast!

Make a batch, also!  You will be very happy you did!

Enjoy!
Yummy!     

Freezing Butternut Squash

Freezing Butternut Squash
(File Photo)

Autumn brings many beautiful shades of red, yellow, orange and rust colored leaves.  Whenever we look out our windows, drive down our streets doing errands or take a walk in the neighborhood, it's a great treat to see all of these colors.  These days when we return home there is a bushel of orange colored Butternut Squash waiting in our garage.  Waiting? Yes, waiting to be prepped and then placed in our freezer.  

It has been a tradition for me (learned from my mom while I was growing up) that prepared/ mashed Butternut Squash freezes very well.  Growing up my family always had 2 large gardens and one of the gardens always had many Butternut Squash plants that produced a great harvest.  Prepping that veggie and freezing the mashed orange colored squash was part of the plan for food in the colder months.  No longer do I have any gardens, but my hubby and I purchase a bushel of this delicious veggie from a local farm.  

The process to prep it to freeze is simple.  The squash is rinsed under cold running water and dried.  Then, it is peeled, cut into chunks and steamed.  After mashing the drained squash it is placed in freezer bags, labeled/ dated and into they freezer they go.

Ready to be placed in our freezer!
(File Photo)

I have written posts with my complete directions for Freezing Butternut Squash in the past, so I am linking one here.   

You may not want to purchase a bushel of squash like we do.  However, do purchase a few of them to prep and freeze while they are available at road side stands and in the grocery stores, now.  Not only is this a delicious veggie at dinnertime, but I substitute it for pumpkin when baking.  I don't purchase canned pumpkin, but I use Butternut Squash in recipes.

It is so good!
Enjoy!
Yummy!           

~Autumn~

~Autumn~

Autumn has arrived! The season of pumpkins and gourds. Today was the day to keep a tradition going! Purchasing a bushel of our favorite vegetable at Meadowbrook Farm in East Longmeadow. The veggie is Butternut Squash!  

Yummy! 

~Butternut Squash Pancakes~

Butternut Squash Pancakes
(File Photo)

It's all about the Butternut- Butternut Squash that is! This is definitely our favorite veggie.  We enjoy it as a side dish at dinner, but it does not stop there.  Butternut Squash Pancakes are absolutely delicious!  What a great way to start a day.  After making a batch and enjoying breakfast, the remaining pancakes are placed in our freezer for other mornings.

I usually use Egg Whites in this recipe, but you could use Egg Whites + 1 whole Egg. 
Remember when cooking/ baking:
2 Egg Whites= 1 Whole Egg

This recipe calls for 4 Egg Whites. So, remembering the above formula, instead of using only Egg Whites sometimes I use 2 Egg Whites and 1 Whole Egg.  It depends on how many eggs are in our fridge and what their expiration date is.

I have posted my recipe in the past, so I am including the link for this delicious recipe now:

Click here for the recipe for Butternut Squash Pancakes.

Last weekend I made a batch.  The extra pancakes were placed in our freezer, so we will be enjoying them at breakfast on Thanksgiving Day morning.  

At this time of year you may also be enjoying Butternut Squash as a side dish on Thanksgiving Day!  Save out 1 Cup for these delicious pancakes on the weekend! You will be happy you did!

Enjoy!
Yummy!   

Pie Crust and Butternut Squash Custard Pie!

Unbaked Pie Crust
(File Photo)

Thanksgiving Day is next week!  As we continue to plan our menu for this November holiday, thoughts of desserts and pies come to mind.  Will pie be included? In my family of course we will be enjoying a slice or two of different varieties of pies. We like pie!  

The next question will be what kind of pies do family members like? What kind of pies do I like? Decisions! Decisions! Decisions!  I bake most pies, as the expression goes "from scratch".  Yes, that includes prepping a pie crust.  I don't like the "store bought" crusts.  I also have the best recipe for homemade Pie Crust!  I will be preparing the whole recipe and using half of it for Butternut Squash Custard Pie!  I don't bake a pumpkin pie.  It is a long family tradition starting in my childhood to bake a delicious Butternut Squash Custard Pie! Click here for the recipe. It's worth the click!  

My Pie Crust recipe is one that my mom always used.  It is for a double crust- top and bottom crusts.  I cannot tell you where it came from, because I really do not know.  But, I do know that she always used it and her pie crusts were so good!  They were flaky and thin.  Sometimes, instead of baking a pie, she would roll out the bottom crust to fit inside a cookie pan.  Then, she would fill it with slices of apples, cinnamon, nutmeg and sugar and roll out the top crust and crimp the edges before baking.  We would call this dessert an Apple Square.  No, it was not square in shape, it was rectangular. It was a dessert that would last for quite a few days.  It needed a doubled recipe of Pie Crust to prepare it.

I have had my rolling pin for probably 50 years!  It is a Tupperware rolling pin that allows me to unscrew the cap on one end and pour iced water inside before screwing the cap back on.  The cold rolling pin works great!  I am not sure that they are available anymore.  Mine seems to have lasted forever!  I will be using my handy rolling pin the beginning of next week. 

The recipe for the delicious pie crust was called Plain Pastry for a Pie Crust.  I always use it and my pie crusts are thin and flaky, too!  The recipe is below.

Plain Pastry for Pie Crust
    Makes 2 crusts: lower and upper crust

Ingredients: 

2 Cups Flour
3/4 teaspoon salt- (I use a little less.)
2/3 Cup solid Vegetable Shortening- (I use Crisco.)
5- 6 Tablespoons Cold Water- (Sometimes I need an extra Tablespoon.)

extra Flour
Rolling Pin
Rolling Mat
Pastry Blender or 2 Knives

Method:     

1. Measure out shortening and refrigerate for 15- 20 minutes.
2. Place Flour and Salt in Mixing Bowl and combine.
3. Place solid Shortening on Flour/ Salt mixture.
4. With a Pastry Blender or using two knives cut shortening into Flour/ Salt mixture. It will look like small pebbles.
5. Add 5 Tablespoons of cold water to mixture and continue mixing. Add additional 1 Tablespoon Water and mix in.
6. If dough feels dry, add 1 additional Tablespoon Water and combine.
7. Dough will be soft and can easily be divided into 2 balls.  Divide into 2 balls.
8. Spread a thin layer- small amount of Flour on rolling mat.
   
9. Take one ball of dough and place on floured rolling mat.
10. Begin rolling dough into circular shape by rolling in one direction and then in another direction.
11. Continue this process until dough is thin and will fit into the pie plate. The dough needs to overlap pie plate so a fluted crust can be made before pie is baked.
12. If a top crust is needed, follow these same directions.  Place top crust on after filling is placed on bottom crust.
13. To flute pie crust: Trim dough that is overlapping edge of pie plate to about 1".  Use index fingers and thumbs of both hands roll both crusts together and place on top of pie plate edge. Go around entire pie.
    
14. Then, using index fingers and thumbs of both hands, crimp the dough that is on top of the pie plate edge. Right hand goes in one direction, left hand goes in opposite direction. Go around entire pie. The unbaked crust will be fluted. Now, move the fluted crust inside the edge, so later when slicing the baked pie, it will not break off. 

If you are baking a pie that needs only one crust like Butternut Squash Custard Pie does, there is that extra ball of dough. It never goes to waste here! It is a tradition of mine to bake Tasty Treats! They are my Part 2 of baking a Butternut Squash Custard Pie! 

Tasty Treats!
Yum!
(File Photo)

The dough is rolled out and Brown Sugar, Cinnamon, Nutmeg, Raisins and Craisins are sprinkled on top. 

Tasty Treats
(File Photo)

The dough is then rolled like a Jelly Roll. Cut into slices and place on a cookie sheet. They are sooo goood!  Click here for the Tasty Treats recipe! 

Before placing in oven!
(File Photo)

Have you decided what pies your family will be enjoying on Thanksgiving Day? Butternut Squash Custard Pie is a great choice! Yes, we will be enjoying one. I have not decided on the other variety just yet. 

Prep your own Pie Crust!

Enjoy!
Yummy!

Butternut Squash Bread

Butternut Squash Bread
(File Photo)

Today a delicious Butternut Squash Bread is baking in our oven!  There is no way that I will be freezing it to enjoy on Thanksgiving Day, because I know that after it cools there will be two slices cut for dessert.  While it bakes the wonderful aroma of cinnamon and nutmeg float out of my kitchen.  It is quite the tease. 

For that same reason I also know that next week I will be baking two more of these yummy breads.  But, after those breads cool, each will be wrapped in heavy duty foil/ labeled and placed in our freezer. 

It was a tradition from my childhood to use Butternut Squash rather than Pumpkin when baking these delicious treats.  My mom always used the Butternuts.  While growing up we had 2 large gardens and definitely had a great supply of them.  Now, I keep that tradition going!   

Plan on baking a Butternut Squash Bread for your family to enjoy on Thanksgiving Day!  It is easy to prepare and tastes so good! 

Click here for my recipe!  

Add Butternut Squash to your grocery list!

Enjoy!
Yummy!

        

Freezing Butternut Squash

Butternut Squash
(File Photo)

The bushel of Butternut Squash is in our garage w-a-i-t-i-n-g (similar to the bushel that was in our garage last year in October that is pictured above).  Waiting for what you may be thinking.  Waiting for me to get busy and begin prepping this delicious veggie for our freezer!  We always purchase a bushel.  Usually during the month of October, working with a few at a time the Butternut Squash are cleaned/ cut into chunks and steamed, so the chunks can be mashed.  The next step is to place the mashed squash into freezer bags.  After labeling/  dating each bag, into our freezer the bags go.  What a great veggie to enjoy not only now and at Thanksgiving but for months to come!

Butternut Squash ready for the freezer.
(File Photo)

I did say usually I am working on this during the month of October.  Well, I have not been as quick about it this year.  It is time to get busy!  

We enjoy mashed Butternut Squash served at dinner and I also substitute this veggie for pumpkin when baking in so many recipes.  Taking a bag out of the freezer and defrosting overnight in the fridge comes in handy!  If we are having this veggie as a side dish for dinner, I place the frozen veggie (taken out of the bag, first) in a microwave safe baking dish, venting the cover and defrost/ heat in my microwave.  I use my CorningWare.  No butter/ margarine nor sugar is added nor needed before placing the steaming veggie on the dinner table.   

Do you freeze Butternut Squash?  It is so delicious!   

Click here for my complete instructions that are included in this post that I wrote in 2014. 

Enjoy!
Yummy!

    

Butternut Squash Ravioli- with Basil Craisin Topping

Butternut Squash Ravioli-
with Basil Craisin Topping

It's been so hot, so humid and so uncomfortable these past 3 days. Yup, we are in a heat wave.  Last night cheeseburgers on the grill sounded like a really great idea!  Topped with a slice of a local fresh tomato sounded even better!  Looking online at the weather I saw that our local weathermen warned us of a severe thunderstorm coming to our area.  Suddenly, the sky looked not so pleasant and there was a strong breeze.  Plans to enjoy that cheeseburger were put on hold and quickly a pot of water was placed on the stove to boil.  Luckily, I had a package of fresh Butternut Squash Ravioli in the fridge!  I boil it for 5 minutes rather than the 4 minutes that are recommended.  While suddenly the thunder and lightning was all around us, it took so little time to get dinner on the table along with a fresh fruit salad.  We sat down to eat.  Before we could take that first bite, our power went out.  About 8 hours later it was restored.

I add dried Basil, Craisins and Olive Oil for a great taste to the prepared Butternut Squash Ravioli.  Click here for recipe.   

It's always a great idea to have a package of quick to prepare Ravioli in the fridge.  You just never know when it will come to the rescue.  That cheeseburger with a slice of local fresh tomato?  Oh, it's on the menu for tonight!

We will Enjoy!
Yummy!
   

Butternut Squash Pancakes

Butternut Squash Pancakes
Before the Maple Syrup was drizzled on top!
(File Photo)

It's the time of year when I make a batch of Butternut Squash Pancakes for breakfast!  Enjoying these delicious pancakes that have Cinnamon, Nutmeg and Ginger is a tradition, especially in Autumn.  While prepping the Butternut Squash for the freezer two days ago, I saved out 1 Cup to make these.  The next day we enjoyed Butternut Squash Pancakes for breakfast.  They are so light and are so yummy! 

After enjoying our breakfast, there were many left to freeze.  Did I mention that they freeze very well??  They do!!  It's always great to open the freezer door to find a Ziploc bag or two of frozen pancakes.  (I was quick to freeze them and did not take a current photo, but luckily I had one to use today.)

**When freezing pancakes after they cool, I place half of the pancakes individually in sandwich bags and half are not placed in the bags.  Then, I stack them- every other one is in a sandwich bag.  In this manner they do not stick together and it's easy to remove the needed amount later.  I also save on using too many of the sandwich bags.  The pancake stacks are then placed into Ziploc Freezer bags and into the freezer they go.  Easy breakfasts for other mornings!    

Thanksgiving Day will be celebrated soon and you will probably be enjoying Butternut Squash on your dinner table.  We will be!  Save out 1 Cup to prepare these delicious pancakes for breakfast.  A few years ago I posted my recipe on my blog.  It is a click away and well worth the click! 

Click here for the Recipe for Butternut Squash Pancakes!   

Place the extra pancakes in your freezer to enjoy on other mornings!  You will be so happy you did!

Enjoy!
Yummy!