Easy Fall Squash Waffles Recipe

Ingredients

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

Instructions

1. Microwave acorn squash, cut-side down, in a microwave-safe dish with 1 inch of water until tender, about 20 minutes. Let cool, then scoop out the flesh and discard the peel.
2. In a bowl, mix together flour, baking powder, cinnamon, salt, cloves, and ginger. In a food processor, blend squash flesh, milk, brown sugar, eggs, and vegetable oil until smooth. Add the flour mixture and pulse until just combined.
3. Preheat your waffle iron according to the manufacturer's instructions. Grease the waffle iron with cooking spray.
4. Pour 1/4 to 3/4 cup of batter (or follow your waffle iron's instructions) onto the center of the hot iron. Cook until the waffle is golden brown and no longer steaming. Repeat with the rest of the batter.

Nutrition

• Calories: 513 kcal
• Fat Content: 11 g
• Fiber Content: 4 g
• Sugar Content: 32 g
• Sodium Content: 707 mg
• Protein Content: 13 g
• Cholesterol Content: 98 mg
• Carbohydrate Content: 93 g
• Saturated Fat Content: 3 g
• Unsaturated Fat Content: 0 g