Newark Natural Foods

Here’s what you can do with leftover pumpkin or butternut sqush puree:

Pumpkin Waffles

1/2 cup squash or pumpkin puree

1 1/2 cups milk, dairy or soy

3 eggs, beaten

2 tbsp. butter, melted

1 cup w.w. pastry flour

2 tsp. baking powder

1/2 tsp. sea salt

2 tbsp. maple sugar

1/2 tsp. cinnamon

pinch of nutmeg

Mix we and dry ingredients separately and then blend together well, but do not overmix.  Cook according to the directions for your waffle maker.