“I’m so happy that I live in a world with Octobers” was all I could think about while whipping these up on a Sunday morning. Kabocha squash was one of the most recent squashes I was introduced to and it has quickly become my favorite.
Also known as “Japanese pumpkin” this squash elicits a taste that resembles that of roasted chestnuts but its flavor profile is far from one-dimensional. The best I can describe this squash is a cross between a pumpkin and sweet potato. Sweet, fluffy and sometimes flaky, the uses for this squash are about as versatile as its flavor profile. When I am not enjoying them simply roasted, I like pureeing them for soups as a perfect complement to a quintessential fall meal.
And you can enjoy the skin as well! Surprisingly a lot a fruits and vegetables retain most of the nutrition in the outer peel. Some that come to mind are apples and cucumbers. After roasting kabocha squash, the skin becomes quite soft and palatable which saves you the hassle of peeling.
Adding it to my waffles was a risk I was willing to take and it was well worth it. These waffles are fiber-rich and protein-packed—perfect slow Sunday morning fuel, I’d say. I served these waffles with some freshly pressed juice and coffee. I also think the recipe would work quite well showcasing other squashes but as you can probably tell, I am a bit biased to kabocha (I think you will too when you give it a try!).
Kabocha Squash: This orange beauty is chockfull of beta-carotene a powerful antioxidant that also converts to vitamin A in the body. Vitamin A as we know is important for immune function and eye health. It is also a good source of iron, vitamin C, some B vitamins and fiber.
- 1/4 cup coconut flour
- 1/4 tsp baking soda
- 1/2 tsp cinnamon
- 1/4 tsp salt
- 2 eggs, 1 egg white
- 1/2 cup kabocha squash puree
- 1/2 banana
- 1/2 tsp apple cider vinegar
- 1/4 cup almond milk
- Combine wet and dry ingredient separately, then together.
- Pour waffle mixture into an oiled and heated waffle maker. Yields 2 waffles.