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Photo: Brittany Conerly
Active Time:40 minsTotal Time:50 minsServings:4Jump to Nutrition Facts
Active Time:40 minsTotal Time:50 minsServings:4
Active Time:40 mins
Active Time:
40 mins
Total Time:50 mins
Total Time:
50 mins
Servings:4
Servings:
4
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients1tablespoonvegan butter, preferably unsalted, plus 4 tablespoons at room temperature, divided1smallbutternut squash, peeled, seeded and cut into 1/4-inch cubesWater as needed3tablespoonsbrown sugar, divided1tablespoonconfectioners’ sugar2 ⅛teaspoonsground cinnamon, divided¾cupall-purpose flour¾cupwhole-wheat flour1tablespoonbaking powder½teaspoonsalt1 ¼cupsunsweetened soymilk¼cupcanola oil1tablespoongrated fresh ginger2teaspoonsmolasses2teaspoonsvanilla extractMaple syrup for serving
Cook Mode(Keep screen awake)
Ingredients
1tablespoonvegan butter, preferably unsalted, plus 4 tablespoons at room temperature, divided
1smallbutternut squash, peeled, seeded and cut into 1/4-inch cubes
Water as needed
3tablespoonsbrown sugar, divided
1tablespoonconfectioners’ sugar
2 ⅛teaspoonsground cinnamon, divided
¾cupall-purpose flour
¾cupwhole-wheat flour
1tablespoonbaking powder
½teaspoonsalt
1 ¼cupsunsweetened soymilk
¼cupcanola oil
1tablespoongrated fresh ginger
2teaspoonsmolasses
2teaspoonsvanilla extract
Maple syrup for serving
DirectionsMelt 1 tablespoon butter in a large skillet over medium-high heat. Add squash and cook, stirring occasionally and adding water 1/4 cup at a time if the pan seems dry, until the squash is tender and lightly browned, 12 to 14 minutes. Add 2 tablespoons brown sugar and cook until it melts, about 2 minutes more. Cover to keep warm and set aside.Meanwhile, mix the remaining 4 tablespoons butter, confectioners' sugar and 1/8 teaspoon cinnamon in a small bowl until well blended. Set aside.Preheat waffle iron.Whisk all-purpose flour, whole-wheat flour, baking powder, salt and the remaining 1 tablespoon brown sugar and 2 teaspoons cinnamon in a large bowl. Whisk soymilk, oil, ginger, molasses and vanilla in a medium bowl. Add the wet ingredients to the dry ingredients and mix until combined.Ladle enough of the batter into the hot waffle iron to cover about three-quarters of the surface (about 1/2 cup for an 8-inch-square waffle iron). Cook until the waffle is golden brown and crisp, 2 to 4 minutes. Repeat with the remaining batter. Serve the waffles with the reserved squash, the cinnamon butter and maple syrup, if desired.EquipmentWaffle ironOriginally appeared: EatingWell Magazine, October 2021
Directions
Melt 1 tablespoon butter in a large skillet over medium-high heat. Add squash and cook, stirring occasionally and adding water 1/4 cup at a time if the pan seems dry, until the squash is tender and lightly browned, 12 to 14 minutes. Add 2 tablespoons brown sugar and cook until it melts, about 2 minutes more. Cover to keep warm and set aside.Meanwhile, mix the remaining 4 tablespoons butter, confectioners' sugar and 1/8 teaspoon cinnamon in a small bowl until well blended. Set aside.Preheat waffle iron.Whisk all-purpose flour, whole-wheat flour, baking powder, salt and the remaining 1 tablespoon brown sugar and 2 teaspoons cinnamon in a large bowl. Whisk soymilk, oil, ginger, molasses and vanilla in a medium bowl. Add the wet ingredients to the dry ingredients and mix until combined.Ladle enough of the batter into the hot waffle iron to cover about three-quarters of the surface (about 1/2 cup for an 8-inch-square waffle iron). Cook until the waffle is golden brown and crisp, 2 to 4 minutes. Repeat with the remaining batter. Serve the waffles with the reserved squash, the cinnamon butter and maple syrup, if desired.EquipmentWaffle iron
Melt 1 tablespoon butter in a large skillet over medium-high heat. Add squash and cook, stirring occasionally and adding water 1/4 cup at a time if the pan seems dry, until the squash is tender and lightly browned, 12 to 14 minutes. Add 2 tablespoons brown sugar and cook until it melts, about 2 minutes more. Cover to keep warm and set aside.
Meanwhile, mix the remaining 4 tablespoons butter, confectioners' sugar and 1/8 teaspoon cinnamon in a small bowl until well blended. Set aside.
Preheat waffle iron.
Whisk all-purpose flour, whole-wheat flour, baking powder, salt and the remaining 1 tablespoon brown sugar and 2 teaspoons cinnamon in a large bowl. Whisk soymilk, oil, ginger, molasses and vanilla in a medium bowl. Add the wet ingredients to the dry ingredients and mix until combined.
Ladle enough of the batter into the hot waffle iron to cover about three-quarters of the surface (about 1/2 cup for an 8-inch-square waffle iron). Cook until the waffle is golden brown and crisp, 2 to 4 minutes. Repeat with the remaining batter. Serve the waffles with the reserved squash, the cinnamon butter and maple syrup, if desired.
Equipment
Waffle iron
Originally appeared: EatingWell Magazine, October 2021
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Nutrition Facts(per serving)555Calories29gFat69gCarbs9gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
