Kabocha Squash Waffle Meal Prep is a unique, paleo-friendly twist on regular waffles that will turn your breakfast into a vitamin A packed, sweet and healthy meal. Gluten Free.
Who doesn't love a good waffle for breakfast? Especially a waffle meal prep recipe that is sweet, healthy and freezer friendly! Because we know that freezer friendly = less cooking and if you are one of those people who hate to cook then this recipe is even more up your alley!
Kabocha Squash Waffle Meal Prep is packed with all of the vitamins and minerals from our favorite fall vegetable, kabocha squash, a hint of sweetness from cinnamon and 17g of high-quality protein per serving!
If you aren't a fan of kabocha squash or can't find it, you can easily swap it for pumpkin or sweet potato. Heck, we have even made these with butternut and acorn squash!
Top with maple syrup, our favorite, almond butter or even a pat of ghee. If you aren't following a paleo diet you can serve these with Greek yogurt for extra protein and berries. For our paleo followers, Kite Hill Unsweetened Plain yogurt is a great replacement and a personal favorite.
Make a big batch on Sunday (we double, triple and sometimes quadruple this recipe) then lay them between individual pieces of parchment paper and freeze up to 3 months. Then either grab some out the night before to thaw or pop in a preheated 425 degree F oven for about 18-20 minutes to reheat. Waffles, so on FLEEK!
3.5 cups kabocha squash, pureed/mashed
4 large eggs
2 tablespoon coconut flour (14g, weighed)
1 tbs ground cinnamon
2 teaspoon baking powder
sweetener, optional
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I tried making this twice and it didn’t work with the exact receipe. The waffle didn’t turn out and just got stuck to the iron. I buttered it so much. Please help. Thanks
Did you use a pureed squash and weigh the coconut flour to 14g exactly?
Are you sure that 3.5 cups of puree equal 300 g?
We used freshly roasted kabocha squash, not canned. So the weight was about 300g.