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| Fall Squash Waffles |
"These waffles are dense and delicious! Perfect for a fall morning. You can substitute any squash. These are also a perfect way to get your kids to eat veggies! Serve with cinnamon cream syrup (recipe on this site)."
Ingredients :
- 1 acorn squash, halved and seeded
- water to cover
- 2 cups all-purpose flour
- 4 teaspoons baking powder
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground ginger (optional)
- 1/4 teaspoon salt
- 1/4 teaspoon ground cloves
- 3/4 cup brown sugar
- 1 cup milk
- 2 eggs
- 2 tablespoons vegetable oil
- 1 serving cooking spray
Instructions :
| Prep : 20M | Cook : 4M | Ready in : 1H |
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- Place acorn squash, cut-side down, in a microwave-safe dish; add enough water to reach a 1-inch depth. Cook squash in microwave until tender, about 20 minutes; allow to cool until easily handled. Scoop meat out of squash and discard peel.
- Combine flour, baking powder, cinnamon, ginger, salt, and cloves in a bowl. Blend squash meat, brown sugar, milk, eggs, and vegetable oil in a food processor until smooth; mix into flour mixture until batter is smooth.
- Preheat a waffle iron according to manufacturer's instructions. Spray the inside of the waffle iron with cooking spray.
- Pour 1/4 to 3/4 cup batter (depending on size of waffle iron) into waffle iron and cook according to manufacturer's instructions. Repeat with remaining batter.
Notes :
- I cook all my acorns at once, puree with a little butter and brown sugar, and freeze in baggies to use throughout the winter.
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