Butternut Squash Waffles

yeilds 8 large waffles

Cook butternut squash, to do this cut open, remove seed (you can roast these to eat or put on salad) then either bake or boil until the squash is soft and mashable.  Mash

1/2 cup butter- melt and set aside to cool

2 cups of butternut squash- cooked and mashed… you can use sweet potatoes instead!

6 eggs- beaten

2 cups milk- stir into cooled butter

1 cup of whole wheat flour

1 cup of rolled oats- finely ground in the blend or grain mill

1 cup of walnuts, pecans, hazelnuts your choice- finely ground

2 tablespoons of baking powder

2 teaspoons salt

sift together into the butternut squash mixture.  Mix until combined.  Bake in a hot waffle iron, don’t forget to season your waffle iron with oil or butter!  Enjoy with maple syrup.  Yum my kids say!

Advertisements
This entry was posted in About Produce, This week's Harvest. Bookmark the permalink.