Fall Squash Waffles

asian chinese breakfast side sweet spicy savory umami medium fast

Prep

27 min

Cook

32 min

Total

59 min

Ingredients (13)

1 acorn squash, halved and seeded g

water to cover g

2 cups all-purpose flour g

4 teaspoons baking powder g

1 ½ teaspoons ground cinnamon g

¼ teaspoon salt g

¼ teaspoon ground cloves g

¼ teaspoon ground ginger (Optional) g

1 cup milk g

¾ cup brown sugar g

2 eggs g

2 tablespoons vegetable oil g

1 serving cooking spray g

Nutrition

kcal

fat

carbs

protein

Instructions

Place acorn squash, cut-side down, in a microwave-safe dish; add enough water to reach a 1-inch depth. Microwave until tender, about 20 minutes. Set aside until cool enough to handle. Scoop out squash flesh; discard peel.

Combine flour, baking powder, cinnamon, salt, cloves, and ginger in a bowl; set aside. Combine squash flesh, milk, brown sugar, eggs, and vegetable oil in the bowl a food processor; pulse until smooth. Add flour mixture; pulse until batter is smooth.

Preheat a waffle iron according to manufacturer's instructions. Coat waffle iron with cooking spray.

Pour 1/4 to 3/4 cup batter (according to manufacturer's instructions) into center of the iron. Cook in the preheated waffle iron until waffle is golden brown and the iron stops steaming. Repeat with remaining batter.