Gingerbread Waffles

  • 1 1/2 cup all purpose flour
  • 1 tbsp baking power
  • 1/2 tsp salt
  • 1 tbsp brown sugar
  • 1 1/4 cup soy or oat milk
  • 1/4 cup canola oil
  • 1 tbsp ginger purée, store-bought
  • 2 tsp cinnamon
  • 2 tsp molasses
  • 2 tsp vanilla

Caramlized Butternut Squash Sauté

  • 1 whole small buttnernut squash, diced
  • 3 tbsp butter
  • 3 tbsp brown sugar

Cinnamon Butter

  • 1 cup Earth Balance buttery spread
  • 1 tbsp cinnamon
  • 1/4 cup powdered sugar
You don't always think of vegetables when you're thinking of breakfast.
But chef Makini Howell has a waffle with squash sauté recipe that may
just change your mind.


Gingerbread Waffles

  • Preheat waffle iron. In a large bowl combine the flour, sugar, baking powder spices and salt and whisk to combine. In a separate small bowl whisk the ginger puree, molasses, milk, oil and vanilla extract. Combine the wet and the dry ingredients. Ladle the batter into the preheated waffle iron and cook until the waffles are golden brown and crisp.

Caramelized Butternut Squash Saute

  • Melt 3 Tbsp. of the butter in a 10-inch straight-sided sauté pan over medium-high heat. Add the butternut squash and a large pinch of salt. Cook, stirring occasionally at first and then more frequently as the squash browns, until the squash is tender and lightly browned, about 15 minutes. Add the sugar and cook until sugar melts, about 3 more minutes.

Cinnamon Butter

  • In a small bowl, with a hand mixer, beat butter until fluffy. Add confectioner's sugar at a time, blending well. Add cinnamon to mixture and blend well. Scoop into a small container-serve immediately or refrigerate.