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Fall Squash Waffles


"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)."
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1 h servings 513 cals
Original recipe yields 4 servings (4 Belgian waffles)

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  1. Place 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.
  2. Combine 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.
  3. Preheat a waffle iron according to manufacturer's instructions. Spray the inside of the waffle iron with cooking spray.
  4. Pour 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.


  • 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.

Nutrition Facts

Per Serving: 513 calories; 11.3 g fat; 92.6 g carbohydrates; 12.7 g protein; 98 mg cholesterol; 707 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Read all reviews 3
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Yummy. Just enough spice to make you feel like it's breakfast on Christmas morning. Also a great use for leftover squash. The leftover waffles are very good the next day toasted with apple bu...

These waffles were easy to make and unbelievably delicious and moist!

Delish. I used acorn squash.