Beer CAN·dle Pairing Series: Butternut Squash French Toast

You & I, we like handmade things. We appreciate the extra love that goes into making something in your home, with your hands, intended to be shared.

We're all about quality ingredients, and love when we discover a perfect combination of them.

That's why you'll probably be as stoked as I was when I came across this Butternut Squash French Toast recipe. :)

We're kicking off a new series of blogs, including recipes that are fantastic pairings with our collection of 

Beer CAN·dles

What better way to start it off than with a recipe for a meal that's good any time of day?



Butternut Squash French Toast

gluten-free, dairy-free // yields: 2 servings


For the French toast:

  • 1/3 cup packed, well-mashed cubes of roasted butternut squash (1/2-inch cubes, can be roasted 1-2 days before)

  • 2 large eggs

  • 1/3 - 1/2 cup unsweetened vanilla almond milk (or other non-dairy milk)

  • 1 - 1 1/2 teaspoons cinnamon

  • 1 teaspoon pure vanilla extract

  • pinch of salt

  • 4 thick slices rustic gluten-free bread (1/2-3/4-inch thick)

  • vegan butter or tasteless oil for cooking (or butter if not dairy-free)

  • pure maple syrup

Apple squash topping:

  • 3/4 cup 1/2-inch cubed crisp apple 

  • 1/2 cup 1/2-inch cubed, roasted butternut squash

  • 2-3 teaspoons brown sugar

  • 1/4 teaspoon cinnamon

  • vegan butter or tasteless oil for cooking (or butter if not dairy-free)

Preheat your oven to 200° F.

Whisk mashed squash, eggs, and 1/3 cup milk in a wide, shallow bowl. Use a potato masher to further break up the roasted squash cubes if needed (a fork wasn't quite enough for me). Mixture will be lumpy, but squash cubes will be fully broken apart. Whisk in cinnamon, vanilla, and salt. 

Preheat a 10-inch cast iron or non-stick pan over med-low/medium heat with generous dab of butter or oil. Meanwhile, place bread in the batter and coat both sides completely with the mixture and let soak for 1-2 minutes. You may need the help of a fork to fully coat the bread. If mixture is too thick, add 1 tablespoon of milk at a time to thin out (it should be loose enough to coat bread, but still fairly thick).  

Place in the pre-heated pan and cook for 3-5 minutes, until deep golden in color. Flip and cook another 3-5 minutes. Place finished slices on a pan in the oven to keep warm. Repeat with remaining bread, adding more butter/oil to the pan and adding a bit more milk to the batter if needed.

While cooking the 2nd batch, heat another pan with a dab of butter or oil over medium heat. Once hot, add the cubed apple, roasted squash cubes, brown sugar, and cinnamon. Cook for 3-5 minutes until heated through, keeping the apple crisp.

Serve French toast with apple, squash, and maple syrup.


- Make a big pan of roasted butternut squash 1-2 days before. Roast 1/2-inch cubes on a parchment lined pan, tossed with oil and a bit or salt at 400° F, for about 30-35 minutes, until golden brown around the edges. Eat as a side and save about 1 1/2 cups of squash for the French toast. Let cool and store in an airtight container in the fridge until ready to use.

- To save and reheat: Let cooked French toast fully cool. Store in the fridge in an airtight container for 2-3 days. Reheat slices in the microwave for about 20-30 seconds and heat a pan with a bit of butter or oil over medium. Cook for 1-2 minutes per side, until fully heated through.

- I didn't feel the need to add sweetener to the batter since adding maple syrup to serve, but if you want sweeter French toast, add 1 tablespoon maple syrup to the batter.

- Butternut squash is my preference here, but peeled sweet potato should also work. I wouldn't use other types of squash because they tend to be a bit "stringier" than butternut. I haven't tested this with butternut squash puree or pumpkin puree, but if you give it a try let me know! 

- Sourdough or another rustic (but not overly seedy/wheaty) type of bread would be great here. If you can't find a good gluten-free rustic loaf (I know they're not super common), use the sturdiest GF bread you can find. 


This fall recipe pairs perfectly with our warm fragrances, including our Hefeweizen, Chocolate Milk Stout, and new Seasonal Apple Cider. 

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