Butternut Squash Waffles (2009.40) – Updated

Wow – this year is going by quickly. I took the squash waffle recipe in Joy of Cooking and made them butternut squash recipes. These will be for breakfast. Should have put more cinnamon in them – or maybe a tad more sugar. I think they will be good with maple or honey on top or cool whip and craisins. We shall see. They will go in the freezer for a quick breakfast.
Update: I have had these the past two mornings (when my oatmeal ran out) – I have topped them with a little TJ Pumpkin Butter, cool whip (1st day), 365 Grade B Maple Syrup, and (today) some Nature’s Path Pumpkin Flex Granola for some added crunch. So yummy
The batter is definitely more liquid than I thought but they turned out good – although could stand more flavor.

1/2 cup squash puree (butternut or sweet potato)
3 eggs
1 1/2 cup skim milk
2 T applesauce (instead of butter)
1 cup whole wheat flour (instead of regular)
1/2 tsp salt
2 tsp baking powder
2 T sugar
1/8 tsp cinnamon or nutmeg (more, or maybe a little of both)

Stir altogether. Cook according to waffle maker. I got 7 square.

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About kimddavidson

I am bought with the blood of Christ and being graced every day to know Him more. I am a writer. Love to read, run, hang out, watch movies, cook, bake, work hard/play harder. God is so abundantly good to me.
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