This recipe calls for a fall squash called kabocha squash. The skin is edible making it an easy squash to work with. They are sweeter than butternut, but significantly smaller. If you are familiar with cooking for 2, you may find this is an easy substitute for most recipes that call for butternut squash. You can find this at your local Whole Foods or Sprouts!
Sourdough French Toast with Pear Compote and Fall Hash
Cozy season is upon us! As the leaves change and the temperatures drop, there’s nothing quite like the satisfaction of fall and winter cooking. And when it comes to breakfast, it’s the simplest meal of the day to whip up. My husband and I have made it a tradition to prepare breakfast together while cozying up in our robes, indulging in reruns of Gardners World, and savoring every sip of our tea. It’s become one of our cherished love languages on the weekends.
For this recipe, let’s dive into the wonderful world of squash in this delightful dish, especially during the current season. While acorn and butternut squash are beloved fall staples, there’s a whole spectrum of impressive squash varieties waiting to be explored.
Take, for instance, the Kabocha squash with its incredibly sweet flavor that surpasses even that of butternut squash. Its texture resembles that of a sweet potato, and here’s the best part: you can eat its rind, making it a breeze to work with. Plus, you can easily save any leftovers for future culinary adventures.
To simplify the chopping process, you may consider giving it a quick roast in the oven for 10-15 minutes or sauté it as it is.
I know you’re already buzzing with excitement from all the talk about squash, but let me tell you, there’s something even more incredible in store.
Brace yourself for the true star of this show: Sourdough French toast with a delectable pear compote. It’s a match made in heaven, just like the classic pairing of pear and pork in French cooking.
The sourdough bread’s structure is ideal for soaking up the French toast batter, and its tanginess perfectly balances the sweetness of the compote and maple syrup. Get ready to take your taste buds on a truly remarkable journey!
I want you to know that we absolutely adore the seasonings we use in our kitchen, and we’re thrilled to share them with you. We’ve discovered these incredible blends from Spice House that add an extraordinary touch to our dishes. Although we haven’t entered into any sponsorship or affiliation yet, our love for these products is genuine, and we can’t wait for you to experience the same delight.
Not in the mood for french toast or looking for a great fall gluten-free recipe? Get ready to elevate your fall hash with our scrumptious and nutritious breakfast bowl recipe found here.
Serving Size- 2 people
2 strips pre-cooked bacon (if using uncooked omit olive oil)
1 TBSP Olive oil
1 Andouille Sausage
¼ Kabocha Squash seeded and chopped
(can roast in oven at 300 for 10 minutes to soften)
¼ cup shitake mushrooms
3 baby red skin potatoes
1 piece kale chopped
Salt and Pepper to taste
Lake Shore Drive season from The Spice House – (chives scallions, green peppercorns, and shallots)
Chop pre-cooked bacon and warm in olive oil. Add chopped squash, andouille sausage, potatoes and cook on medium-low heat for 4-5 minutes until softened. Add Shitake mushrooms, kale, salt pepper, and Lake Shore Drive seasoning. Toss together and turn up to medium heat. Cook 4-8 minutes stirring occasionally until gently browned. Keep warm on low heat or move to a warm oven while preparing the French Toast.
Sourdough French Toast for 2 with Pear Compote
¼ cup half and half
1 tsp sugar
1 tsp vanilla
¼ tsp cinnamon
Bread of choice (our favorites are challah, brioche, or sourdough)
Crème fraiche (to serve on top of compote)
Mix all ingredients in flat bottom bowl. Soak 6 pieces of sourdough bread in mixture and place in skillet on medium heat. Turn when browned. Serve with pear churtney real maple syrup, and a dollop of crème fraiche.
1 TBSP butter
2 small Bartlett pears (or 1 large)
¼ cup brown sugar (loosely packed)
2 TBSP Raisins
¼ tsp cinnamon
¼ tsp allspice
Melt butter on a medium-low heat. Add pears and brown sugar and cook until brown sugar is melted. Add raisins, cinnamon, and allspice. Cook until pears are tender and release their juice to create a sauce that coats the mixture. If pears are dry, you may need to add a tablespoon of water to improve constancy.
Serve over French toast with a dollop of creme fraiche on top!