Last fall, we were gifted with a big old squash. I don't know what kind it was, but we poked it full of holes and roasted it in our oven. It produced many, many freezer bags of golden mash that I'm still using today. I love my freezer.
This recipe = easy. And it's tasty. And it's gluten free:
2 eggs
2/3 cup cooked squash, mashed up
3 tablespoons melted butter
1 cup milk of your choices (I use almond milk. Just sayin.)
sugar to taste - omit if you're a syrup fiend
2 tablespoons of vanilla extract (I usually throw in a shot of almond, too), or to taste
1.5 cups GF flour blend of your choice
pinch salt
2.5 generous teaspoons baking powder
1 tablespoon wheat germ
spices you like: nutmeg, cinnamon, cardamom...
Heat up your waffle iron and pull out two bowls: one largish and one not so large. Beat the eggs in the largish bowl and add the squash, butter, milk, vanilla, and sugar. In a separate bowl, whisk together the dry ingredients. Pour dry ingredients into the egg mixture and, using a spatula, stir to combine.
You know how your iron works, so make your waffles accordingly and serve them with syrup, agave, berries, or whatever knocks your socks off.
Variation: throw some shredded cheddar in after you've poured batter on the iron. Thank me later.
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