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    Home » Breakfast

    Acorn Squash Waffles {Whole Grain!}

    December 1, 2016 by Chrissy Carroll 18 Comments

    Jump to Recipe Print Recipe

    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 mins
    Cook Time 15 mins
    Additional time if needed to roast squash 40 mins
    Total Time 1 hr 5 mins
    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?

    • Author
    • Recent Posts
    Chrissy Carroll
    Chrissy Carroll
    Chrissy Carroll is a Registered Dietitian and USAT Level I Triathlon Coach. She specializes in sharing nutrition and fitness tips, as well as recipes, for runners, triathletes, and active women.Chrissy holds a Bachelor's Degree in Nutrition, a Masters Degree in Public Health, and is also an ACSM Certified Personal Trainer.
    Chrissy Carroll
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    Comments

    1. Cassandra @ Powered By BLING

      December 1, 2016 at 10:28 am

      What a great idea! I make a roasted acorn squash recipes that I bet I could use in this. I’m gonna have to try that! #NoMorePumpkinSpice

      Reply
      • Chrissy Carroll

        December 4, 2016 at 6:06 pm

        Haha, I know – time to show love to the other squash besides pumpkin, right?! 🙂

        Reply
    2. Emily Holdorf

      December 1, 2016 at 4:29 pm

      Pinned this earlier today! Look the different twist on waffles 🙂

      Reply
      • Chrissy Carroll

        December 4, 2016 at 6:06 pm

        Thanks Emily! Hope you enjoy!

        Reply
    3. Lindsey Pine

      December 1, 2016 at 5:11 pm

      these sounds fantastic! I love this!

      Reply
      • Chrissy Carroll

        December 4, 2016 at 6:06 pm

        Thanks Lindsey!

        Reply
    4. abbey sharp

      December 1, 2016 at 6:15 pm

      Woah!! what a clever idea 🙂

      Reply
      • Chrissy Carroll

        December 4, 2016 at 6:07 pm

        I felt pretty clever thinking of it, haha! 😉

        Reply
    5. Kristin

      December 2, 2016 at 12:59 am

      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

        December 4, 2016 at 6:07 pm

        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
    6. Kerri McGrail

      December 2, 2016 at 8:30 am

      I love the idea of using squash in waffles! Perfect if you have already baked squash ans have leftovers!!

      Reply
      • Chrissy Carroll

        December 4, 2016 at 6:07 pm

        Right?! It’s great for both boosting the nutrition value as well as reducing food waste. Win win!

        Reply
    7. Kalee

      December 2, 2016 at 8:42 am

      All I have to say is YUM! These look amazing, and I never would have thought to add squash before. Awesome recipe!

      Reply
      • Chrissy Carroll

        December 4, 2016 at 6:08 pm

        Thanks Kalee!! I hope you get to give them a try 🙂

        Reply
    8. Katie Cavuto

      December 2, 2016 at 11:43 am

      So cool!

      Reply
      • Chrissy Carroll

        December 4, 2016 at 6:08 pm

        Thanks Katie!

        Reply
    9. Lauren Harris-Pincus

      December 2, 2016 at 8:44 pm

      I would have NEVER thought to use acorn squash in waffles. Hmmmm, now I’m thinking that sounds awesome!

      Reply
      • Chrissy Carroll

        December 4, 2016 at 6:08 pm

        Definitely try it out Lauren – they were really good! 🙂

        Reply

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    Welcome to Snacking in Sneakers! That's me, Chrissy, and I'm here to share all my favorite fitness, food, & wellness stories & tips. I'm a dietitian, personal trainer, runner, triathlon coach, foodie, not-so-extreme couponer, and all around fun lovin' gal.

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