This is based on a recipe my friend Josh, a relatively new subscriber, gave me from a blog appropriately called “The Pumpkin Waffle Blog: the Search for the Perfect Pumpkin Waffle”. You can make a savory version of this recipe by omitting the sugar and sweet spices, and adding 1/2 C. each minced leek and grated Monterey Jack or Cheddar Cheese to the egg yolk mixture along with the butter (or possibly instead of the butter).

Cut 1 butternut squash in half lengthwise and bake until it is soft and browned. Remove the seeds and skin. Mash 1 C. of squash.

Brush a waffle iron with oil and turn it on.

Combine 1/4 C. brown sugar and 3 T. cornstarch and mix with a fork. Add 1 cup all-purpose flour, 1/4 C. corn flour, 1 1/2 tsp. baking powder, 1/2 tsp. salt, 1 3/4 tsp. cinnamon, 2 tsp. ginger, 1/4 tsp. cloves, and 1/2 tsp. freshly grated nutmeg. Sift well to combine.

Separate the yolks and whites of three eggs. Place the whites in a large bowl and whip until stiff peaks form. This will take about 2 minutes.

Beat the egg yolks and combine with the squash and 1 C. whole milk. Whisk to combine, then add 4 T. melted butter.

Add the dry ingredients to the egg yolk mix and stir to combine, then add the egg whites and fold in gently.

Pour the batter into the waffle iron and cook until nicely browned.

Makes 4 large waffles.