Inspired by a recipe we love from fellow registered dietitian nutritionist, Lindsay, at The Lean Green Bean, this recipe took some leftover roasted butternut squash and transformed it into a tasty breakfast option.

Butternut Squash Belgian Waffles

Makes: 6 Belgian waffles

Ingredients:

1 cup roasted butternut squash (equals about 1 cup when mashed)

1 container (5.3 oz) Siggi's 2% vanilla yogurt

6 eggs

1 tsp pure vanilla

3/4 cup oat flour (or infant oat cereal for added iron)*

2 tsp baking powder

1 tsp cinnamon

coconut oil

* May also use 3/4 cup rolled oats if you do not have any homemade oat flour ready. Just add oats to blender with wet ingredient and pulse until well-blended with other ingredients in the puree.

Instructions:

1. Turn on waffle iron to a medium setting (I use 4-5). Brush waffle iron with coconut oil to prevent sticking. Close waffle iron and let sit until hot.

2. In a blender, add already-roasted butternut squash, eggs, yogurt, and vanilla. Turn blend on to medium-high speed until a smooth puree forms.

3. Add oat flour, baking powder, and cinnamon to blender. Turn on blender quickly until ingredients are combined.

4. Using blender, pour approximately 1/6 blender contents into waffle iron. Do not overfill. This batch will make approximately six standard, Belgian waffles.

5. Once cooked, remove waffle. Serve immediately, topped with berries, real maple syrup, dollops of yogurt, or homemade whipped cream. Enjoy!

To Batch-Cook:

For any waffles that aren't being eaten immediately, place them on a cooling rack and allow them to come to room temperature.
Transfer cooled waffles to a freezer-safe Ziplock. Store in the refrigerator for 3-5 days. To reheat, microwave or pop in the toaster until warmed. If freezing extra waffles, use parchment paper between waffles and lie the Ziplock flat in the freezer for up to 1 month.