For enjoying cooking as much as I do, I am not a woman of many appliances. I cringe at the idea of dusty appliances bursting out of the cupboards, to full to realize what I own in the first place. That being said, the one appliance I've been jonesing for has been a waffle iron, which I got from my friend, Shelley, as a wedding gift. I've been dreaming up all the fun stuff I would do with this waffle maker since June when I got the Amazon wedding registry notice that the gift was coming! The first thing I made was a Sunday morning breakfast of almond acorn squash waffles. Sweet and nutty on its own, the acorn squash played well with the crunchy almond bits. I'm gonna try not to freak out how much I love this new waffle maker!
Almond Acorn Squash Waffles
makes enough for 2 hungry bears
1 acorn squash
2 tsp brown sugar
2 tsp butter
1/3 cup chopped almonds, toasted
1 large egg
1 cup buttermilk
1/4 cup butter, melted
1 teaspoon vanilla
1 cup all purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tbsp sugar
Preheat oven to 400 degrees.
Split the acorn squash lengthwise, scrape out the sides.
Place 1 teaspoon of butter and brown sugar inside each side and roast on baking sheet for about 30 minutes or until tender (I roasted the squash the night before).
In a medium sized bowl, beat the egg, buttermilk, melted butter and vanilla together. Scrape the acorn squash into the mix and mash down with the back of a fork to combine.
In another bowl, combine the dry ingredients. Combine the wet and dry ingredients, fold in almonds.
Make waffles according to waffle maker instructions. I had mine with butter, maple syrup and sliced pears.