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Acorn Squash Waffles {Whole Grain!}

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Who else has been feeling the winter squash this year?!  I have been cookin’ up a storm with everything: butternut squash, spaghetti squash, delicata squash, and (the star of today’s dish) acorn squash.

Now if I’m making dinner, I’ll often do a stuffed acorn squash.  The small round shape lends itself well to being the vessel for many types of ingredients.  One of my favorites is an apple sausage stuffed version, which is a nice fall or winter dinner meal – very comforting.  There’s also a maple, bacon and walnut stuffed version that is so decadent for dinner, or splitting into small portions for a side dish.  I can’t find an online version of the recipe, but it’s from a cookbook at my house.  {Of course that one’s not the healthiest choice, but it’s indulgent and yummy!}

But after I stocked up on a ton of winter squash a few weeks back at ALDI (I’m talking 59 cents for acorn squash – incredible prices!) I decided to try using it a little differently.  I figured that pumpkin gets a lotta love at breakfast time, so why shouldn’t squash!  And from that came these lovely acorn squash waffles.

These acorn squash waffles are a perfect family breakfast on a cold winter morning! They’re healthier than most waffle recipes since they’re whole grain and contain a vegetable – plus they are easy to whip up quickly.

These acorn squash waffles are a perfect family breakfast on a cold winter morning! They’re healthier than most waffle recipes since they’re whole grain and contain a vegetable – plus they are easy to whip up quickly.

These acorn squash waffles are a perfect family breakfast on a cold winter morning! They’re healthier than most waffle recipes since they’re whole grain and contain a vegetable – plus they are easy to whip up quickly.

These were a hit with everyone in the family – myself, the hubby, and the little one.  They might be a bit denser than traditional homemade waffles due to the use of whole wheat flour and oats.  But I liked that heartier texture here!  The acorn squash adds a subtle sweetness that brings a lighter note to the dish.  And topped with a few pecans and a drizzle of fresh maple syrup?  It’s a total breakfast winner.

[Tweet “Up your breakfast game with these tasty acorn squash waffles!”]

If you don’t have acorn squash on hand, you could definitely try it out with butternut.  That also has the nice sweet flavor that would blend well into these.

The easiest way to make the acorn squash waffles is to bake an extra squash on a night you’re having it with dinner, and then pop that in the fridge.  Then the next morning you can just scoop out a cup’s measure for your waffles!  If you didn’t think to cook the squash ahead though, it’s easy enough to quickly pop ‘em in the oven first thing in the morning so that they’re ready to use 45 minutes later.

Hope you enjoy this new way to use winter squash! 🙂

These acorn squash waffles are a perfect family breakfast on a cold winter morning! They’re healthier than most waffle recipes since they’re whole grain and contain a vegetable – plus they are easy to whip up quickly.

Acorn Squash Waffles

Snacking in Sneakers
Acorn squash waffles make a fun fall breakfast that kids and adults will love.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Additional time if needed to roast squash 40 minutes
Total Time 1 hour 5 minutes
Course Breakfast
Cuisine American
Servings 6 servings
Calories 335 kcal

Ingredients
  

  • 1 cup cooked mashed acorn squash
  • 1 1/2 cup whole wheat pastry flour
  • 1 cup rolled oats
  • 3 tsp baking powder
  • 1 tsp cinnamon
  • 1/4 tsp salt
  • 1/4 cup brown sugar
  • 2 eggs
  • 1 cup 1% milk (or milk alternative)
  • 1/4 cup vegetable oil

Instructions
 

  • If you’re making the acorn squash fresh for this recipe, preheat the oven to 400F. Slice the acorn squash in half and remove seeds. Spray with a little cooking spray then place face down on a baking sheet. Bake for approximately 40 minutes, or until the squash is tender. (If you’re using leftovers – like I often do – just measure out the cup and you’re good to go!)
  • Preheat waffle iron.
  • In a bowl, mix together flour, oats, baking powder, cinnamon, and salt. Add brown sugar, eggs, milk, oil, and acorn squash. Stir until well combined.
  • Pour batter into your waffle iron. Cook using the timer on your waffle iron, or approximately 3-5 minutes until golden brown and slightly crisp. Enjoy!

Notes

Serving Size Information:
This recipe makes approximately 3 gigantic Belgian style waffles or 6 regular size waffles. One serving = 1/2 Belgian size waffle or 1 regular size waffle.
 
Nutrition facts (approximate per serving; 1 serving = ½ large Belgian waffle or 1 small regular waffle):
335 calories, 12 g fat, 2 g sat fat, 322 mg sodium, 47 g carbohydrate, 7 g fiber, 11 g sugar, 10 g protein; Vitamin A: 6%, Vitamin C: 6%, Calcium: 27%, Iron: 15%

Nutrition

Calories: 335kcal
Keyword acorn squash waffles
Tried this recipe?Let us know how it was!

Share with me:  What’s your favorite kind of winter squash?  What recipes do you love to make with it?  Have you ever tried acorn squash waffles?

Chrissy Carroll
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Comments

  5. Kristin

    Mmm! I’ve been drooling over these since I saw them on Facebook earlier today. This is a fantastic idea and such a delicious Fall/Winter breakfast! Who am I kidding? I would eat them year round for sure!

    Reply

    • Chrissy Carroll

      Yes, it is totally acceptable to eat these all year long! Actually, if you roast and freeze the squash, you could just freeze 1 cup portions to use in this anytime you want.

      Reply

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