Winter Squash Waffles

The deep orange squash puree in these delicious breakfast treats packs each bite with beta-carotene and fiber.

[ingredients-list title=”Ingredients” serving_size=””]
[ingredients-left]

  • 3 cups sifted cake flour
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 4 large eggs
  • 1/3 cup packed light-brown sugar

[/ingredients-left]
[ingredients-right]

  • 1 package (12 ounces) frozen pureed squash, thawed
  • 3/4 cup low-fat buttermilk
  • 3/4 cup vegetable oil
  • 1 1/2 teaspoons grated orange zest
  • 1 teaspoon vanilla extract

[/ingredients-right]
[/ingredients-list]

[step-list-wrapper title=”How to make it” time=”30 minutes”]
[step-item number=”1″ image_url=”” title=”” ]Preheat oven to 200°F. Preheat waffle iron.[/step-item]

[step-item number=”2″ image_url=”” title=”” ]In medium bowl stir together flour, baking soda, cinnamon, and salt. In large bowl stir together eggs and sugar. Stir in squash, buttermilk, oil, zest, and vanilla. Whisk in flour mixture just until smooth.[/step-item]

[step-item number=”3″ image_url=”” title=”” ]Lightly coat waffle iron with nonstick cooking spray. Pour batter, about 1/2 cup for each 4-inch square waffle, onto iron, spreading quickly. Cook according to manufacturer’s instructions. Place finished waffle on baking sheet in oven to keep warm. Make remaining waffles, coating waffle iron with cooking spray as needed. Serve hot with fresh fruit or hot maple syrup.[/step-item][/step-list-wrapper]

[nutrition-info calories=”211″ calories_fat=”” fat=”7g” sat_fat=”” choles=”71mg” sodium=”295mg” carbs=”32g” sugars=”” protein=”5g” fiber=”1g”]

[/nutrition-info]

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Originally Published in Reader's Digest