Micah and Christine

I started out by making summer squash bread. I started with this recipe for inspiration, then healthy-fied it a little.

3 eggs

1 cup white sugar

2/3 cup sugar-free applesauce

1/3 cup vegetable oil

2 teaspoons vanilla extract

1 1/2 cup all purpose flour

1 1/2 cup whole wheat flour

3 teaspoons baking powder

2 teaspoons cinnamon

2 cups shredded squash (shred squash, then squeeze out the moisture before measuring)

Pre-heat oven to 350. Spray a loaf pan and muffin pan with olive oil. 

Beat 3 eggs in a large bowl until fluffy. Beat in sugar, applesauce, oil, and vanilla. Beat in flours, baking powder, and cinnamon. Fold in squash.

Pour into greased pans, about half full. I used 1 loaf pan and 4 muffins. Bake muffins for 20 minutes, loaf for 1 hour, or until inserted toothpick comes out clean.

Serves 12 (In other words, really need to halve this next time!)

1 loaf squash bread, above

8 eggs, lightly beaten

1 cup pumpkin puree (not pumpkin pie filling)

1 cup evaporated milk

2 teaspoons cinnamon

Pre-heat oven to  350. Cube the squash bread into 1-inch cubes. Set out on a tray overnight to let it dry out a little. Put cubes in a greased 9x13 pan. In a separate medium bowl, add 8 eggs and lightly beat them. Add in 1 cup pumpkin, 1 cup evaporated milk, and 2 teaspoons cinnamon. Stir well. Pour over the cubed bread. Bake for about 40 minutes.

Serve warm with maple syrup.

And, because I know you're interested, here's the nutritional info: 

(Assumes 1/12 of the casserole and 2 tablespoons maple syrup)