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By adding Butternut squash to this waffle recipe you will create a much healthier version of it and your kitchen will be filled with the delicious aroma of the autumn and winter time time.
Finish it up by adding pure maple syrup o fresh whipped cream! It will be a hit!

Butternut Squash Waffles

Butternut squash waffles with fresh fruit
Course Breakfast
Cuisine American
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 4 servings
Author Chef Maria Cummins

Ingredients

  • 1 1/2 cup whole wheat flour
  • 1/2 Tbsp baking powder
  • 2 eggs
  • 1/4 tps brown sugar
  • 1 tsp cinnamon
  • 1/2 tsp ginger
  • 1/4 cup butternut squash puree see how to cook below
  • 1 cup almond milk unsweetened
  • 1 Tbsp grapeseed oil
  • 8 strawberries sliced
  • 2 bananas sliced

Instructions

  • Preheat waffle iron, add butternut puree, oil, brown sugar and whisk.
  • Add almond milk and stir once more.
  • Add flour, baking powder and spices to a sifter and sift over wet ingredients. Stir until just combined.
  • Ideally, let batter rest for 5 minutes before cooking.
  • Once preheated, generously spray the waffle iron with non-stick cooking spray and spoon about 1/2 cup of the batter onto the center of the iron and cook according to your machine’s instructions. I like to set mine to the darkest setting so it gets extra crispy.
  • Once done, remove and place on cooling rack to let steam roll of and crisp a bit.
  • Add sliced fruit and Maple syrup, or whatever toppings you desire.

Notes

How to cook butternut squash
1 butternut squash - peeled, seeded, and cut into 1-inch cubes
Arrange coated squash on a baking sheet. Roast in the preheated oven until squash is tender and lightly browned, about 45 minutes.
The Real Food Academy
570 NE 81st Street
Miami, FL 33138
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