Waffles with the addition of acorn squash makes your morning a touch more nutritious!
Acorn squash is such a underused vegetable when compared to larger pumpkins and butternut squashes. It is sweet, nutritious and above all so easy to work with , ’cause of their size.
It is great way to sneak in some nutrition into those picky eaters! The grated squash is almost not noticeable in the waffles, so no one will ever know, shhhh…..
To proceed with the waffle making, cut few wedges off the squash, remove seeds, peel the skin off with a vegetable peeler, and grate.
Mix all dry and then toss grated squash in it and then stir in eggs, buttermilk and melted butter. Make waffles.
Almond flour can be found in all the baking sections of your local grocery stores. A portion of the standard all purpose flour is replaced with almond flour. This not only adds a nutritional punch , but also makes a tender waffle because of the absence of gluten in almond flour.
Acorn Squash Waffles
1 1/2 cups all purpose flour
1/2 cup almond flour
2 tablespoons sugar
1 teaspoon cinnamon powder
1 teaspoon baking powder
1/2 teaspoon baking soda
2 large eggs, slightly beaten
1 cup coarsely grated acorn squash
1 stick unsalted butter, melted and cooled slightly
2 cups buttermilk
maple syrup, for serving
Preheat waffle iron according to manufacturer’s instructions.
Whisk first 6 ingredients together in a large bowl. Add grated acorn squash and stir until the squash is evenly distributed, set aside.
Whisk beaten eggs, melted butter and buttermilk in another medium bowl, until smooth. Add to the dry ingredients and whisk until just combined.
Grease the waffle with non-stick cooking spray. Place about 1/2 cup batter in the middle and close the iron. Cook according to manufacturer’s instructions. Remove on to a wire rack and repeat with remaining batter.
Serve hot with maple syrup
Makes 9 round waffles