What’s to do with winter squash?

The harvest is over, the fall season has come to a close, and Juniper Hill Farm’s winter crops are winding down…Here’s a recipe!

Winter Squash Waffles

This recipe was well-tested by the staff of Juniper Hill Farm throughout the fall of 2012.


  • 2+1/2 cups All-Purpose Flour
  • 1/4 cup Sugar
  • 1 Tablespoon Baking Powder
  • 1 teaspoon Salt
  • 1/2 teaspoon ground cinnamon*
  • 3 eggs
  • 2 cups Milk**
  • 1 cup mashed or pureed Winter Squash
  • 4 Tablespoons (1/2 stick) melted Butter


  1. In a large bowl, mix Flour, Sugar, Baking Powder, Salt, and Cinnamon.
  2. In a second bowl, whisk together Eggs, Milk, Winter Squash, and the Melted Butter.  Using a fork, combine the wet ingredients with the dry ingredients until batter has just a few lumps left.
  3. Bake in a preheated waffle iron according to the manufacturer’s directions, until waffles are golden-brown.

* Instead of just cinnamon, a mix of nutmeg or allspice, ginger, and cloves will give these butternut, kaboucha or pumpkin waffles a hint of pumpkin pie.  A splash of vanilla extract can also make this a real treat!
**Substituting freshly pressed apple juice for milk in acorn squash waffles works great.  The flavors of apple, cinnamon, and squash compliment each other very well.

— For a reduced-fat waffle, as little as 1/3 cup of butter can be used
— For a crispier, denser waffle, up to 10 Tablespoons of butter can be used
— An additional 1/2 cup of chopped walnuts, pecans,  dried and diced fruit can be added with little change to the consistency of the batter
— For a savory waffle, reduce the sugar and add a pinch of ground sage or  thyme, black pepper and garlic as desired

Serving Suggestions:
— Enjoy immediately with warm maple syrup, berries, or topped with a runny egg as a part of a hearty breakfast
— Use as a base for chicken and gravy, or toast up leftovers instead of regular sandwich bread
— Top with ice cream for dessert!  (Butter-pecan or maple-walnut are great for this occasion…)

This adaptation was inspired by tasteofhome.com and the Joy of Cooking.

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