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Waffles with Squash & Apples

Start by melting ½ cup (1 cube) of butter and let it cool.


2 cups of cooked,  mashed winter squash *

6-8 eggs

2 cups milk

2 large apples-diced


Add cooled butter to this mixture.


In a separate bowl:

1 tsp cinnamon

½ tsp nutmeg

1 tsp sea salt

2 Tbs baking powder

2 cups of finely chopped nuts-your choice of nut

1 cup oat-pulverized in the blender

1 cup of flour (1/2 whole wheat-1/2 lighter flour like white or other)

Mix the dry ingredients together.


Combine the dry ingredients into the moist mixture.


Cook in a waffle iron.


Cascading Kitchen note:

*In the winter I cook several whole winter squash on the same day I heat up the oven to roast veggies.  Once the squash are cooked until soft to the touch, allow to cool. Then scoop out the seeds, and retrieve the cooked flesh of the squash.

Now you can season it or just freeze it plain, in containers for use in other recipes.