French Toast with Maple Roasted Butternut Squash and Pepitas

Oct 31, 2018

by Chef Christine Moss, The Garden Cafe Woodstock

A rich and healthful vegan take on traditional French Toast, using ripe bananas and coconut milk rather than egg batter, and topped with maple butternut squash.



Maple Roasted Butternut Squash

(This can be made ahead and warmed up when ready to make French Toast)


  • 1 small butternut squash (1-2 lbs)
  • 1 TBSP Olive Oil
  • 1/4 TSP Salt
  • 3-4 TBSP Maple Syrup
  • 1 TSP Cinnamon


  1. Preheat oven to 350F
  2. Using a vegetable peeler, peel off the outer skin of the squash
  3. Using a sharp knife, cut off the round seed filled bottom of the squash from the taller solid fleshed part. Slice the bottom in half and scoop out the seeds with a spoon.
  4. Cut the squash into 1/2" sized cubes
  5. Toss with olive oil and salt and bake in a foil covered dish for 25 minutes
  6. Take out the dish from the oven, remove the foil and drizzle with maple syrup and sprinkle with cinnamon. Mix together with a spoon so all of the pieces are coated
  7. Return it to the oven uncovered and bake for an additional 10 minutes
  8. Set aside to cool




French Toast


  • 1 large very ripe banana
  • 1/2 cup cane sugar (use a little less if using white sugar)
  • 1 cup full fat coconut milk (or other non-dairy milk of choice)
  • 1 TSP cinnamon
  • 4 thick slices of your favorite bread or 6 thin slices, slightly stale
  • 2-3 TBSP Vegan Butter for frying
  • Maple Syrup for Serving
  • 3-4 TBSP Raw Pepitas for serving


  1. Peel banana and place into a mixing bowl with the sugar and cinnamon
  2. Mash thoroughly with a fork until it is a soft liquidy pulp
  3. Using a fork, mix in the coconut milk until completely blended together
  4. Soak each slice of bread in the liquid, making sure both sides of each slice are coated
  5. Warm a cast iron or non-stick skillet and melt half of the butter
  6. Place in 2-3 slices of the French Toast and fry on a medium to low heat until crispy, about 4-6 minutes. Flip over to fry on the other side and additional 2-3 minutes
  7. Remove from pan, add in the rest of butter to melt and fry the remaining slices
  8. Serve immediately topped with the warm butternut squash cubes, raw pepitas and drizzle with maple syrup

Note: The seeds from inside the squash are edible. The can be rinsed off, very lightly tossed with oil and a bit of salt, spread evenly on a baking sheet and roasted in a 350F oven for 15 minutes.

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