Acorn Squash & Pecan Waffles

with honey and chipotle

Did we all enjoy the Breaking Bad finale last night? A group of us gathered at Morgan’s apartment last night to eat barbecue from Mable’s Smokehouse and watch it together, because we all eat our feelings now and again. The ribs, brisket, pulled pork and macaroni and cheese really helped me come to terms with the show’s end. Really though, I will never feel the same way about any television show that I did about Lost, which I still mourn the ending of to this day (not that I didn’t like the ending, but instead that it is actually over and there are never going to be any new episodes). I loved Lost because you still don’t necessarily know what the hell happened. It’s open to interpretation and you can talk about it endlessly without anyone ever really being right or wrong. You can do the same thing with The Sopranos, to an extent, but Lost did such a great job of leaving me wanting more that I don’t think any show will ever be able to do again. I thought maybe Homeland was that show, at first, but now I’m kind of lukewarm on it. Right now the show that absolutely kills me (haw haw) every time I watch it and leaves Kramer, Morgan and I talking about it until the next episodes airs is Hannibal, but I guess that comes with the territory. I love Hannibal because, like Lost, I am totally clueless and not completely in on why something is happening or what the complete background of a character’s life is. It’s more fun to be left in the dark and guess what is going to happen next instead of being pretty sure that you know how this thing is going to play out. Having said that, I enjoyed Breaking Bad and I’m excited to see what Vince Gilligan does next. But it is also early in the morning and I am already seeing, “Vince Gilligan explains the Breaking Bad finale!” headlines, which makes me think…really? Do you really need an explanation? Because it seems pretty straight forward to me. Let’s all move on, shall we?

Acorn Squash & Pecan Waffles

Blue Hill’s awesome new savory yogurt, bourbon negronis AKA the Boulevardier, dark and stormies and blue lemon curd cakes for the Breaking Bad finale.

Obviously I feel a lot of feelings about television. It’s just gotten so good in the past decade! Don’t judge me. I do plenty of other things that don’t involve watching TV, although that’s exactly what Kramer and I did on Friday night. I was exhausted, and so was he, so we promised ourselves that we would stay in, catch up on Sons of Anarchy and The League, then get plenty of sleep. We did exactly that, with a few cocktails in between, and it was perfect. I slept for a solid 10 hours on Friday night. I suppose that I needed it. Saturday, Kramer and I woke up early, had a bite and our coffee, quickly hit the gym, then went to Greenpoint for a friend’s birthday party. After a quick late-night falafel excursion, we called it a night and weirdly enough, both of us woke up literally at the crack of dawn on Sunday. I was wide awake at 6:30am and could not get back to sleep. We ordered breakfast in, then I did some baking before we walked to Morgan’s for the viewing party. It was late when we got back home, but I’m proud of us for not staying up to watch East Bound and Down, though I really wanted to. This week ahead is looking pretty good, but hopefully we do a bit more staying in because we have to rest up for our Mexico trip in late October!

Acorn Squash & Pecan Waffles

I’ve done a couple of different partnerships with McCormick (i.e. summer sangria, chocolate hazelnut cookies, etc.), and I enjoy doing so because they are, truthfully, a product line that I use in my kitchen every day. When they approached me to participate in their Gourmet collection’s seasonal promotion, Go 4 Gourmet, I was ready to get into the kitchen immediately. My given ingredients were acorn squash, pecans, honey and chipotle chile pepper, which are perfect for this time of year. I wanted to do something a little different and I figured, why not make a savory breakfast dish? Kramer and I eat breakfast for dinner all of the time (AKA brinner), so this was certainly not beyond my grasp. Acorn squash is a winter squash, and it is packed with tons of vitamins, fiber and iron, so you can even use this as a disguise for picky eaters, but really, why would you? The sweet, earthy flavors of the squash pair beautifully with just a hint of chipotle chile for depth and the crunchy pecans add a nice texture, as well as garnish, to these waffles. I whisked up some honey and maple syrup together for a tasty topping, and before you knew it, Kramer and I had completely devoured this stack of piping hot waffles. Each bite made me feel warm and cozy inside, and truly, I’ve never been more enthusiastic about the season than after eating something as seasonal and autumnal as this. You, too, can participate in the Go 4 Gourmet challenge by heading over to McCormick and submitting your dish! I hope that I’ve inspired you to do so – it’s always fun to step outside of your comfort zone just a bit and cook something new.


Acorn Squash & Pecan WafflesBehold, the acorn squash.

Acorn Squash & Pecan WafflesRoast your squash to make a puree, then mix it in with the rest of your waffle batter ingredients. You may also just straight up eat the puree, which I may or may not have done with the leftovers.

Acorn Squash & Pecan WafflesFold in your pecans and frothy egg whites.

Acorn Squash & Pecan WafflesThen go to waffle town.

Acorn Squash & Pecan WafflesTop with some extra pecans and your honey-maple syrup and serve hot.

Acorn Squash & Pecan Waffles

Acorn Squash & Pecan Waffles
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 2 for breakfast
 
A seasonal breakfast with roasted acorn squash puree, pecans, honey and a touch of chipotle.
Ingredients
For the Roasted Squash Puree:
  • 1 large acorn squash
  • 1 tablespoon honey
  • pinch of chipotle chile pepper
For the Waffles:
  • 1¼ cup pastry flour (AP flour will also do, but pastry flour makes for lovely, light waffles)
  • ¼ cup packed brown sugar
  • 1½ teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon kosher salt
  • small pinch of chipotle chile pepper
  • 1 cup buttermilk or whole milk, room temperature
  • ½ cup roasted acorn squash puree (recipe above)
  • 3 tablespoons unsalted butter, melted and slightly cooled
  • 1 tablespoon honey
  • 2 eggs, room temperature, eggs and yolks separated
  • ¾ teaspoon vanilla extract
  • ¾ cup chopped pecans
For the Honey-Syrup:
  • 1 cup maple syrup
  • 2 tablespoons honey
Instructions
  1. First, make your roasted acorn squash. Heat your oven to 375 degrees F and cut your squash in half lengthwise. Line a baking sheet with foil and place your squash, cut side down, on top. Pour about ½ cup of water into the sheet and bake for 30 minutes or so, until the squash is tender. Allow it to cool slightly, then scoop the flesh out from the skin and puree in a blender or food processor with the honey and chipotle. Set aside until ready to use - you can prepare the puree up to 3 days in advance.
  2. When you are ready to make your waffles, whisk together your flour, brown sugar, baking powder, baking soda, cinnamon, salt and chipotle and set aside.
  3. Separate your egg yolks and whites. Use a whisk to froth your egg whites, whisking vigorously for 3-4 minutes. In another large bowl, whisk together your buttermilk, roasted acorn squash puree, melted butter, honey, 2 egg yolks and vanilla. Whisk in the dry ingredients, then fold in the frothed egg whites followed by the chopped pecans.
  4. Using your waffle iron according to its factory directions, heat and grease (if needed) the iron and pour on about 1 to 1¼ cups of batter (more or less again, depending upon your iron). Cook for 3-4 minutes, then remove and continue with the rest of your batter. I kept my extra waffles warm in a 250 degree F oven while the others cooked.
  5. When you are ready to heat, heat your maple syrup and honey together in a microwave safe dish for 30 seconds. Whisk to combine, then pour over your waffles and garnish with some extra pecans.

 

15 Responses

  1. Screaming at the end of breaking bad. Mainly because i have have to find a new TV series to watch but it was such a great ending.
    I saw that photo of the cupcakes on instagram and I knew it was break bad, what a great flavour too!
    Pumpkin waffles with pecans? natural combo and too delicious. You are so lucky to have eaten them

  2. What a great (and delicious) way to use acorn squash!

  3. I love that you used another winter squash instead of pumpkin! Pumpkin is great, but these are so unique and sound delicious!

  4. sara says:

    LOVE! These look really delicious, and fun to use a non-pumpkin squash in breakfast…yum!

  5. Stacey Evans says:

    Wow, such a beautiful photo! I can’t wait to try these!

  6. Amruta says:

    Great timing since I am scheduled to receive acorn squash in my organic produce delivery this week! And they look super delicious. Will be trying your recipe for sure!

  7. Sasha says:

    What a great idea to make squash waffles! Very impressive :)

    I, for one, thought the BB finale was perfect because Jesse and Walt got what they deserved, and because it kept me on the edge of my seat for the whole 75 minutes (even thru all the commercials). A show that’s so finite like this, it would be silly to leave the audience with a vague ending.

  8. I’m French, live next to Paris. I teach English and I find inspiration to make living classes from your blogs (You and Sasha) my current chapter is about Food. I just wanted to say thank you once. So, it’s said: Merci beaucoup, on adore !

  9. I need to watch this Breaking Bad show! Everyone who is anyone is talking about all over my Facebook newsfeed. LOL! I adore the brown colors on these waffles since it looks so Fall-y!

  10. Hannah says:

    Holy YUMMMM! These waffles look OUTSTANDING! Nothing wrong with breakfast for lunch, right? I’m going to replace the maple syrup with the goat’s milk caramel sauce my family makes on our farm in Vermont (Fat Toad Farm) – I think our Salted Bourbon Caramel should be fabulous. Thank you!

  11. Elyse says:

    If I wanted to make these with almond flour, would I have to change any of the recipe?

    • Sydney says:

      Hi Elyse – I’ll be honest, I’ve never used almond flour before in my life. I did a bit of research online and it seems as though almond flour is heavier, so it’d probably be best to weigh it out (1 cup pastry flour = 4 ounces, so you’ll need 5 ounces of almond flour total). I’d also use slightly more baking powder and soda to accommodate for the heavier flour. Best of luck!

  12. I love McCormick spices and I know I would love these waffles! Also, try watching Hostages. It’s my favorite new show and really keeps me interested and guessing.

  13. […] crock pot recipe. I used red lentils, acorn squash (a favorite after using it in a puree for these waffles), sweet potatoes and chicken. Kramer and I ate this for lunch all week and it was just what we […]

  14. […] Salted caramel eggnog pancakes || 6. Pumpkin spice caramel cronut 7. Acorn squash & pecan waffles || 8. Pumpkin cinnamon rolls with orange cream cheese […]

Leave a Reply

©2014 The Crepes of Wrath