Juniper Hill Farm has had quite a few guests around the dinner table these past few nights, and with all the extra work getting done before this late (and hopefully last) winter storm, hearty appetites and warm summer evenings have been our inspirations.
In a pinch, Melody mixed up an Asian-inspired salad with some of the last of our beets. With a taste reminiscent of vinegar-slaw and picnics, the whole bowl was devoured before she had time to put the rest of the meal on the table. We’ve decided to recreate and scale down a recipe to share with you now:
We don’t usually take the time to dress up our dinners…
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. Continue reading