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
- In a large bowl, mix Flour, Sugar, Baking Powder, Salt, and Cinnamon.
- 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.
- 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
— 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.