Autumn Waffles

From William Sonoma Waffle cookbook

4 TBSP butter
6 oz. acorn squash (about 1/2), peeled and seeded (**note to self: choose an acorn squash that is as smooth as possible. It's so hard peeling a squash will a lot of ridges!)
1 medium McIntosh apple
1/3 cup pecans (I omit these since I don't like nuts in my waffles)
1 1/4 cups whole wheat flour
1/2 cup cornmeal
1 TBSP baking powder
1/8 tsp salt
1/4 tsp cinnamon (it could use 1/2 tsp or more)
1/8 tsp cloves (again, double this, too)
1 1/4 cups REAL apple cider
2 TBSP PURE maple syrup
2 large eggs

1. Preheat waffle iron. Melt the butter, reserve.

2. Using a box grater (or the food processor! It's easier!) grate the acorn squash. You should have 1 1/4 cup packed acorn squash. Place the squash in a bowl. Peel and core the apple; cut it into small dice and add it to the bowl with the squash (or just put the apple in the food processor and grate it too- less work). Add the pecans if you're using them.

3. In a large bowl, whisk together the lour, cornmeal, baking powder, salt, cinnamon, and cloves. In another bowl, whisk together the cider, syrup, and eggs until very well mixed. Pour the liquid ingredients over the dry and stir with a whisk until just combined. Stir in the squash and apples and fold in the melted butter.

4. Lightly butter or spray your waffle iron and go to town.

** Good idea to double this and then enjoy 24 waffles in your freezer.