Keeping with the theme of cozy breakfast recipes, here’s a simple one for waffles that you can make for your morning meal or dessert.
Roast the butternut squash, and remove the seeds and skin. (My favorite way to do this is to roast the squash whole in the oven at 350 for approximately an hour, or until soft, then slice in half, scoop out the seeds, and peel off the skin.)
Mash the squash, and mix in the flour, baking powder and spices. The batter should be the consistency of thick pancake batter–add more flour if needed.
Brush your waffle iron with coconut oil and cook the waffles until they are crispy around the edges.
Serve with a scoop of almond butter, OR …
Toast the finished waffles on a baking sheet at 350 degrees for 10 minutes, or until they get a bit crispy all over. Drizzle with honey and eat like a big cookie, or top with a scoop of ice cream (homemade, if possible!) and fold the waffle in half for a treat.
Makes 8 small or 4 big, satisfying waffles.