By Eve Fox, The Garden of Eating
Serves 4-6
1-1/2 cups cooked, pureed winter squash (you can use pumpkin, butternut, delicata, hubbard, red kuri, etc., and you can either steam or roast it before mashing)
2 cups all-purpose flour
2 cups organic milk
4 tablespoons organic butter
3/4 cup sunflower oil
2 eggs, separated (try to find pasture-raised eggs from a farm near you)
1 tablespoon baking powder
1 teaspoon sea salt
2 teaspoons organic sugar
1 teaspoon pure vanilla extract
1/2 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1/8 teaspoon ground nutmeg
Pure maple syrup for serving
1. Preheat your waffle iron and turn your oven or toaster oven to 200 degrees F. to keep the waffles warm as they come off the iron.
2. Combine the flour, baking powder, sugar, salt and spices in a medium bowl. In another bowl, combine the puréed squash, milk, oil, butter, vanilla and egg yolks. In a third, small bowl, beat the egg whites until they're stiff.
3. Stir the flour mixture into the squash mixture and mix well, then fold in the egg whites.
4. Grease your waffle iron then spoon about 1/3 cup of batter into it if you have a single waffle iron or into each waffle area if you have a bigger waffle maker. Cook until ready, according to your waffle iron's settings. Keep the waffles warm in the oven until ready to serve. Serve with plenty of maple syrup and some fake or real breakfast sausage.
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