HALLOWEEN WAFFLES

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Halloween Waffles image

Dorie Greenspan; suggested toppings-maple syrup, homemade applesauce, pumpkin butter, or maple butter.

Provided by ratherbeswimmin

Categories     Breakfast

Time 1h15m

Yield 5 waffles, about

Number Of Ingredients 13

4 tablespoons unsalted butter
6 ounces acorn squash, peeled and seeded
1 medium mcintosh apple
1/3 cup pecans, coarsely chopped
1 1/4 cups all-purpose flour
1/3 cup yellow cornmeal
1 tablespoon double-acting baking powder
1/8 teaspoon salt
1/4 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1 1/4 cups apple cider
2 tablespoons pure maple syrup
2 large eggs

Steps:

  • Preheat waffle iron; if you want to hold the finished waffles until serving time, preheat your oven to 200°.
  • Melt butter; reserve.
  • Use the large-holed side of a box grater to grate the acorn squash; you should have 1 ¼ cups packed shredded squash.
  • Place the squash in a bowl; peel and core apple; cut it into small dice and add it to the bowl with the squash; add in pecans, stir to mix; set aside.
  • In a big bowl, whisk the flour, cornmeal, baking powder, salt, cinnamon, and cloves.
  • In another bowl, whisk the cider, syrup, and eggs together until very well mixed.
  • Pour the liquid ingredients over the dry ingredients and stir with a whisk until just combined.
  • Stir in the squash, apple, and pecan and fold in the melted butter.
  • Lightly butter or spray the grids of your waffle iron; brush or spray again only if subsequent waffles stick.
  • Spoon out a scant 1 cup of batter onto the grids; use a metal spatula or wooden spoon to spread the chunky batter evenly across the grids.
  • Close the lid and bake until golden.
  • If you are not serving the waffles immediately, put them in a single layer on a baking sheet, loosely covered with foil, in the preheated oven while you make the rest of the batter.

Nutrition Facts : Calories 355.1, Fat 17.1, SaturatedFat 7, Cholesterol 109, Sodium 384.2, Carbohydrate 44.9, Fiber 3.4, Sugar 8.2, Protein 7.5

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