This is a great recipe to use up extra cooked squash. Double the recipe and make extra for weekday toast-and-go breakfasts.
1 cup cooked butternut squash
1/4 cup brown sugar
3 Tablespoons cornstarch
1/2 cup all-purpose flour
1/2 cup whole wheat flour
1/4 cup cornmeal
1 1/2 teaspoon baking powder
1/2 teaspoon salt
1 3/4 teaspoons cinnamon
2 teaspoons ground ginger
1/4 teaspoon cloves
1/2 teaspoons freshly grated nutmeg
3 eggs, yolks and whites separated
1/2 cup milk
1/2 cup yogurt (or 1 cup buttermilk instead of yogurt and milk)
1 teaspoon vanilla
Preheat oven to 350. Cut one butternut squash in half length-wise and scoop out seeds. place upside down in a large casserole dish, add about an inch of water, and bake for about 1 hour until squash is soft. Let cool, and scrape out flesh. Mash up one cups worth.
Sift together dry ingredients in a large bowl. Mix milk, yogurt, eggs yolks, vanilla, and mashed squash in a smaller bowl. Fold wet ingredients into dry ingredients
Beat egg whites until soft peaks form (about 2 minutes). Fold into batter until just incorporated.
Brush a waffle iron with oil and turn it on. When waffle iron is hot, ladle on a dollop of batter and cook until done. Continue to oil waffle iron every two waffles or so.
Top with candied pecans and maple apple compote.
1/2 cup chopped pecans
1/3 cup cane sugar
In a skillet, heat sugar and pecans, stirring frequently, until sugar melts and coats pecans. Quickly remove from heat as soon as sugar is melted. Pour out onto a sheet of parchment paper or silicone mat (careful! they are very hot). Let cool before breaking up pecan clumps.
Maple Apple Compote
1 apple, finely cubed
1/2 cup real maple syrup (Grade B preferred)
1/4 cup water
Heat together ingredients in a small sauce pan. Simmer until apples are soft.