Acorn Squash & Pecan Waffles

Acorn Squash & Pecan Waffles

Serves: 2 for breakfast

Prep time: 
Cook time: 
Total time: 

  • For the Roasted Squash Puree:
  • 1 large acorn squash
  • 1 tablespoon honey
  • pinch of chipotle chile pepper
  • For the Waffles:
  • 1¼ cup pastry flour (AP flour will also do, but pastry flour makes for lovely, light waffles)
  • ¼ cup packed brown sugar
  • 1½ teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon kosher salt
  • small pinch of chipotle chile pepper
  • 1 cup buttermilk or whole milk, room temperature
  • ½ cup roasted acorn squash puree (recipe above)
  • 3 tablespoons unsalted butter, melted and slightly cooled
  • 1 tablespoon honey
  • 2 eggs, room temperature, eggs and yolks separated
  • ¾ teaspoon vanilla extract
  • ¾ cup chopped pecans
  • For the Honey-Syrup:
  • 1 cup maple syrup
  • 2 tablespoons honey

  1. First, make your roasted acorn squash. Heat your oven to 375 degrees F and cut your squash in half lengthwise. Line a baking sheet with foil and place your squash, cut side down, on top. Pour about ½ cup of water into the sheet and bake for 30 minutes or so, until the squash is tender. Allow it to cool slightly, then scoop the flesh out from the skin and puree in a blender or food processor with the honey and chipotle. Set aside until ready to use – you can prepare the puree up to 3 days in advance.
  2. When you are ready to make your waffles, whisk together your flour, brown sugar, baking powder, baking soda, cinnamon, salt and chipotle and set aside.
  3. Separate your egg yolks and whites. Use a whisk to froth your egg whites, whisking vigorously for 3-4 minutes. In another large bowl, whisk together your buttermilk, roasted acorn squash puree, melted butter, honey, 2 egg yolks and vanilla. Whisk in the dry ingredients, then fold in the frothed egg whites followed by the chopped pecans.
  4. Using your waffle iron according to its factory directions, heat and grease (if needed) the iron and pour on about 1 to 1¼ cups of batter (more or less again, depending upon your iron). Cook for 3-4 minutes, then remove and continue with the rest of your batter. I kept my extra waffles warm in a 250 degree F oven while the others cooked.
  5. When you are ready to heat, heat your maple syrup and honey together in a microwave safe dish for 30 seconds. Whisk to combine, then pour over your waffles and garnish with some extra pecans.