Roasted Squash Waffles Recipe

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.

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Roasted Squash Waffles Recipe

Yield: 6-8 Waffles

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 20 minutes

Adapted from O Magazine

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Ingredients

• 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

Instructions

1. Heat waffle iron. Mix flours, baking powder, salt, and spices in a medium bowl.
2. 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.
3. 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

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