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Acorn Squash Waffles

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


  • 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


  • 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!


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%


Calories: 335kcal