Could breakfast get any better? These squash waffles will make your morning—we guarantee it!
- Prep time 20 minutes
- Total time 50 minutes
- Portion size 8 servings
- 1/4 cup packed brown sugar
- 8 strips bacon , halved crosswise
- 2 cups alI-purpose flour
- 3 tablespoons granulated sugar
- 1 tablespoon baking powder
- 2 teaspoons pumpkin pie spice
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cups mashed butternut squash (see Veggie-Stuffed Squash recipe in Method)
- 1/4 cup unsalted butter , melted
- 2 cups buttermilk
- 3 eggs
- 1 teaspoon vanilla
- whipped cream
- maple syrup
Candied Bacon: Position racks in top and bottom thirds of oven; preheat to 375°F. Line baking sheet with parchment paper. Sprinkle brown sugar over prepared pan; arrange bacon over top, pressing and turning to coat both sides. Bake on bottom rack until sugar is bubbly and bacon is crisp, 13 to 15 minutes. Using tongs, transfer to plate; let cool completely.
Waffles: Reduce oven temperature to 250°F; place clean baking sheet on each rack. In large bowl, whisk together flour, sugar, baking powder, pumpkin pie spice, baking soda and salt.
In blender, purée squash from Veggie-Stuffed-Squash Bowls with butter. Add buttermilk, eggs and vanilla; purée until smooth. Pour over flour mixture; stir just until combined. Batter will be thick and fluffy.
Spray and heat nonstick waffle iron to medium heat; using heaping 1/2 cup for each waffle, pour batter onto hot waffle iron, spreading to edge. Close lid; cook until crisp, deep golden and steam stops, about 5 minutes. Transfer to baking sheet in oven to keep warm. Serve with Candied Bacon and whipped cream, maple syrup and pecans (if using).
Test Kitchen Tip: Stack cooled waffles and wrap in plastic wrap. Overwrap in foil and freeze for up to a month. Toast before serving.
Nutritional facts Per serving: about
- Fibre 1 g
- Sodium 690 mg
- Sugars 15 g
- Protein 11 g
- Calories 319
- Total fat 13 g
- Potassium 274 mg
- Cholesterol 99 mg
- Saturated fat 6 g
- Total carbohydrate 40 g