Waffle Iron Acorn Squash Food

WAFFLE-IRON ACORN SQUASH

Steps:

• Preheat a greased waffle maker. Mix syrup, chipotle pepper and salt., Cut squash crosswise into 1/2-in.-thick slices. Using round cookie cutters, cut out centers to remove squash strings and seeds. If necessary, halve slices to fit waffle maker., Bake slices in waffle maker just until tender and lightly browned, 3-4 minutes. Serve with syrup mixture.

SQUASH WAFFLES

Steps:

• In a bowl, combine the flour, sugar, baking powder, salt and cinnamon.
• In another bowl, combine the eggs, milk, squash and butter.
• Stir into the dry ingredients just until combined.
• Bake in a preheated waffle iron until golden brown.
• Serve with maple syrup over top.

FALL SQUASH WAFFLES

Steps:

• Place acorn squash, cut-side down, in a microwave-safe dish; add enough water to reach a 1-inch depth. Cook squash in microwave until tender, about 20 minutes; allow to cool until easily handled. Scoop meat out of squash and discard peel.
• Combine flour, baking powder, cinnamon, ginger, salt, and cloves in a bowl. Blend squash meat, brown sugar, milk, eggs, and vegetable oil in a food processor until smooth; mix into flour mixture until batter is smooth.
• Preheat a waffle iron according to manufacturer's instructions. Spray the inside of the waffle iron with cooking spray.
• Pour 1/4 to 3/4 cup batter (depending on size of waffle iron) into waffle iron and cook according to manufacturer's instructions. Repeat with remaining batter.

ACORN SQUASH WITH RICE AND ARUGULA STUFFING

Steps:

• Preheat the oven to 400 degrees F. Line a rimmed baking sheet with Reynolds Wrap® Aluminum Foil. Rinse the black rice. Add rice to 1 1/2 cups of water. Bring it to a boil then reduce to a simmer. Cover and cook for 45 minutes until cooked through. Remove the lid, fluff with a fork and leave the lid ajar to cool.
• While the rice cooks, roast the squash. With a sharp knife split the squash into quarters. Remove seeds and rub both the flesh and skin with olive oil and sprinkle with sea salt. Spread them on the foil-lined baking sheet cut side up and roast for 40 minutes until tender and browned in spots.
• Prepare the stuffing. Warm 2 teaspoons of the oil over medium heat in a pan, saute the onion and celery until just softened, about 4 minutes. Transfer to a mixing bowl. Grind the fennel seed or chop well with a sharp knife. Add fennel, 1/2 cup of the walnuts and raisins and drizzle with the remaining oil, maple syrup and vinegar. Toss to coat. This much can be done a day in advance and brought to room temperature before serving.
• When ready to serve, arrange the squash wedges on a platter. Toss the arugula in with the rice stuffing along with a few pinches of salt and pepper and toss again. Fill the insides of the squash with the stuffing; it is ok if a bit spills over. Garnish with the remaining walnuts and fresh shaved Parmesan and serve.

SQUASH WAFFLES

Steps:

• In a bowl, combine the flour, sugar, baking powder, salt and cinnamon. combine the eggs, milk, squash and butter; stir into dry ingredients just until combined. Bake in a preheated waffle iron according to manufacturer's directions until golden brown. Serve with syrup.