Fall Squash Waffles recipe

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Ingredients

1 acorn squash, halved and seeded
water to cover
2 cups all-purpose flour
4 teaspoons baking powder
1 ½ teaspoons ground cinnamon
¼ teaspoon ground ginger
¼ teaspoon salt
¼ teaspoon ground cloves
¾ cup brown sugar
1 cup milk
2 eggs
2 tablespoons vegetable oil
1 serving cooking spray

Nutrition Info

513.3 calories
carbohydrate: 92.6 g
cholesterol: 97.9 mg
fat: 11.3 g
fiber: 4.1 g
protein: 12.7 g
saturatedFat: 2.7 g
servingSize: -
sodium: 706.9 mg
sugar: 32.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

  2. 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.

  3. Preheat a waffle iron according to manufacturer's instructions. Spray the inside of the waffle iron with cooking spray.

  4. 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.

Recipe Yield

4 Belgian waffles

Recipe Note

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).

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