SQUASH WAFFLES
I had some left over squash from dinner last night but didn't want to throw it out. I found this recipe on line and am going to try it out tomorrow. Good way to hide veggies from the kiddies too...LOL. I'll tell them AFTER they eat them
Provided by franrobson
Categories Breakfast
Time 30m
Yield 10 waffles
Number Of Ingredients 8
Steps:
- In a bowl, combine the flour, sugar, baking powder, salt and cinnamon.
- In another bowl, combine the eggs, milk, squash and butter.
- Stir into the dry ingredients just until combined.
- Bake in a preheated waffle iron until golden brown.
- Serve with maple syrup over top.
Nutrition Facts : Calories 179.1, Fat 5.4, SaturatedFat 2.8, Cholesterol 74.7, Sodium 288.6, Carbohydrate 26.7, Fiber 0.8, Sugar 5.2, Protein 5.8
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Zikou Jx
[email protected]These waffles are a little time-consuming to make, but they're definitely worth the effort. They're a great addition to any breakfast or brunch menu.
Mmujeeb Ali
[email protected]I'm not a big fan of butternut, but I actually really enjoyed these waffles. They were moist and flavorful, and the cornmeal gave them a nice crispy texture.
Mahfuz alam ripon
[email protected]These waffles are a great way to start the day. They're hearty and filling, and they're a good source of fiber.
Adnan Hameed
[email protected]I used a pumpkin spice syrup with these waffles. It was a great combination of flavors.
Bailey Rogers
[email protected]I added some chopped bacon to the batter. It added a nice salty flavor to the waffles.
Binay Sarraf
[email protected]I made this recipe for my family and friends. They all loved it! The waffles were delicious and everyone wanted the recipe.
Sadia Lima
[email protected]I'm not sure how these waffles are supposed to be cooked. The recipe says to cook them in a waffle iron, but I don't have one. I tried cooking them in a pan, but they didn't cook through.
Evanix Kings
[email protected]I made these waffles for a brunch party. Everyone loved them! I served them with a variety of syrups and fruit.
Mohan Bista
[email protected]These waffles freeze well. I cooked a double batch and froze half of them. I reheated them in the oven the next day and they were still delicious.
Junior Escalante
[email protected]I reheated the waffles in the oven the next day. They were still crispy and delicious.
Imran Gagy
[email protected]I served these waffles with a dollop of whipped cream and a sprinkling of powdered sugar. It was a delicious and elegant breakfast.
Bilha Wasike
[email protected]I used a Belgium waffle iron to make these waffles. They were perfectly crispy on the outside and soft and tender on the inside.
Gjjl Gjjl
[email protected]These waffles are a great way to use up leftover butternut. I also added a cup of chopped nuts to the batter for some extra texture.
Mohaa Shire
[email protected]I made these waffles for my kids for breakfast. They loved them! They said the waffles were 'fluffy' and 'delicious'.
Miaw Ing
[email protected]I added a few dashes of cinnamon to the batter. It gave the waffles a really nice warm flavor.
Morebars Natay
[email protected]I didn't have any cornmeal, so I used regular flour instead. The waffles were still very good, but I think the cornmeal would have added a nice crispy texture.
Hanzala Raja
[email protected]I had never cooked with butternut before, but I was pleasantly surprised at how well it worked in this recipe. The waffles were moist and flavorful.
RIYA VISION
[email protected]The waffles were a little too sweet for my taste. I think I would have preferred a less sweet syrup.
Ramila chaudhary
[email protected]These waffles were a hit with my family! The waffles were crispy on the outside and soft and tender on the inside. The sweetness of the butternut and maple syrup syrup paired perfectly with the savory flavor of the cornmeal and baking powder.