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Squash or Pumpkin Pecan Waffles

From Lynne Wilson


1½ cup flour
¼ cup sugar
3 tsp. baking powder
¾ tsp. salt
1¼ tsp. cinnamon
¾ tsp. nutmeg
2 eggs, separated
1¼ cup milk
½ cup vegetable oil or melted butter
¾ cup winter squash or pumpkin, cooked, puréed
⅓ cup pecans, finely chopped


Sift the flour, sugar, baking powder, salt, cinnamon, and nutmeg into a large mixing bowl. Thoroughly mix the egg yolks, milk, oil, and squash in another bowl. Stir the liquid mixture into the dry ingredients. Do not beat. Add the pecans. Beat the egg, whites until stiff and fold them in just before cooking. Cook waffles in the prepared waffle iron according to the manufacturer’s instructions.