SEARCH
More 1 Photos

Fall Squash Waffles Recipe

Recipe by: SHANNONDANCE2

"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)."
Share To Twitter
  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep20 m
  • Cook30 m
  • Ready In1 h
  • 1Place 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.
  • 2Combine 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.
  • 3Preheat a waffle iron according to manufacturer's instructions. Spray the inside of the waffle iron with cooking spray.
  • 4Pour 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.
Footnotes
  • Cook's Note:
  • I cook all my acorns at once, puree with a little butter and brown sugar, and freeze in baggies to use throughout the winter.
Ingredients
  • 4 servings
  • 513 cals
  • 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
Nutrition

Amount per serving ( 5 total)

  • Calories:
    513
    26%
  • Fat:
    11.3
    17%
  • Carbs:
    92.6
    30%
  • Protein:
    12.7
    25%
  • Cholesterol:
    98
    33%

Based on a 2,000 calorie diet

1 Photos in the recipe
view all photos
You maybe like