What We’re Having for Breakfast This Week

Pumpkin bread

It was made from the last batch of pureed butternut squash that I had frozen in the Fall. A farmer had advised me to use the “neck pumpkin”, his term for butternut squash – not mine, in my pumpkin recipes, stating that the canned pumpkin at the stores was actually the neck version and not the jack-o-lantern version. He was right; the butternut squash is a perfect substitute for pumpkin.

Dan, who loves pumpkin, will have to wait for the squash to be harvested from my veggie garden before he gets any more pumpkin desserts.

It’s my first time growing butternut squash. Fingers are crossed!


2 thoughts on “What We’re Having for Breakfast This Week

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