Dorie Greenspan; suggested toppings—maple syrup, homemade applesauce, pumpkin butter, or maple butter.
- 4 tablespoons unsalted butter
- 6 ounces acorn squash, peeled and seeded
- 1 medium mcintosh apple
- 1⁄3 cup pecans, coarsely chopped
- 1 1⁄4 cups all-purpose flour
- 1⁄3 cup yellow cornmeal
- 1 tablespoon double-acting baking powder
- 1⁄8 teaspoon salt
- 1⁄4 teaspoon ground cinnamon
- 1⁄8 teaspoon ground cloves
- 1 1⁄4 cups apple cider
- 2 tablespoons pure maple syrup
- 2 large eggs
- Preheat waffle iron; if you want to hold the finished waffles until serving time, preheat your oven to 200°.
- Melt butter; reserve.
- Use the large-holed side of a box grater to grate the acorn squash; you should have 1 ¼ cups packed shredded squash.
- Place the squash in a bowl; peel and core apple; cut it into small dice and add it to the bowl with the squash; add in pecans, stir to mix; set aside.
- In a big bowl, whisk the flour, cornmeal, baking powder, salt, cinnamon, and cloves.
- In another bowl, whisk the cider, syrup, and eggs together until very well mixed.
- Pour the liquid ingredients over the dry ingredients and stir with a whisk until just combined.
- Stir in the squash, apple, and pecan and fold in the melted butter.
- Lightly butter or spray the grids of your waffle iron; brush or spray again only if subsequent waffles stick.
- Spoon out a scant 1 cup of batter onto the grids; use a metal spatula or wooden spoon to spread the chunky batter evenly across the grids.
- Close the lid and bake until golden.
- If you are not serving the waffles immediately, put them in a single layer on a baking sheet, loosely covered with foil, in the preheated oven while you make the rest of the batter.