Here’s what you do: heat your oven to 325°F. Poke a few holes in the pumpkin or squash ( I don’t recommend using any pumpkin over 4 pounds or spaghetti squash) and set on a baking sheet.
Place in oven and roast until easily pierced with a fork, this could take anywhere from 45 minutes to 1 1/2 hours depending on the size of the gourd, then let cool.
Once cool enough to handle, cut in half, remove the seeds and scoop out the flesh. Place flesh in a food processor and puree until smooth. The puree will keep, refrigerated, for up to 1 1/2 weeks.
Now you are ready to make autumn-inspired pies, quick breads, cupcakes, scones, and these hearty waffles.
- 1/2 cup all-purpose flour
- 1/2 cup whole wheat flour
- 1/2 cup wheat germ
- 1 tablespoon baking powder
- 1 teaspoon kosher salt
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground allspice
- 5 tablespoons brown sugar
- 3/4 cup squash puree
- 5 tablespoon vegetable oil
- 2 eggs
- 1 teaspoon vanilla extract
- 1 cup soy milk
- Heat waffle iron. Mix flours, baking powder, salt, and spices in a medium bowl.
- Mix brown sugar, squash puree, oil, eggs, vanilla and 1/2 cup of the soy milk in a separate large bowl. Mix in dry ingredients and add remaining 1/2 cup milk to make a smooth batter thin enough to pour into the waffle iron.
- Spoon about 1/2 cup into the waffle iron and cook according to iron instructions. Serve with yogurt, fruit, maple syrup or butter.
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 291Total Fat: 15gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 62mgSodium: 502mgCarbohydrates: 32gFiber: 3gSugar: 11gProtein: 8g