Acorn squash waffles make a fun fall breakfast that kids and adults will love.
Keyword acorn squash waffles
Prep Time 10minutes
Cook Time 15minutes
Additional time if needed to roast squash 40minutes
Total Time 1hour5minutes
Author Snacking in Sneakers
1cupcooked mashed acorn squash
1 1/2cupwhole wheat pastry flour
1cup1% milk(or milk alternative)
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%