Makini Howell's Plum empire in Seattle includes a fine-dining restaurant, salad-bar joint, dessert shop and food truck—to give people plenty of ways to try out plant-based eating. These aromatic waffles are a fall favorite at Plum Bistro.

EatingWell Magazine, October 2021


Credit: Brittany Conerly

Recipe Summary

40 mins
50 mins


Ingredient Checklist


Instructions Checklist
  • Melt 1 tablespoon butter in a large skillet over medium-high heat. Add squash and cook, stirring occasionally and adding water 1/4 cup at a time if the pan seems dry, until the squash is tender and lightly browned, 12 to 14 minutes. Add 2 tablespoons brown sugar and cook until it melts, about 2 minutes more. Cover to keep warm and set aside.

  • Meanwhile, mix the remaining 4 tablespoons butter, confectioners' sugar and 1/8 teaspoon cinnamon in a small bowl until well blended. Set aside.

  • Preheat waffle iron.

  • Whisk all-purpose flour, whole-wheat flour, baking powder, salt and the remaining 1 tablespoon brown sugar and 2 teaspoons cinnamon in a large bowl. Whisk soymilk, oil, ginger, molasses and vanilla in a medium bowl. Add the wet ingredients to the dry ingredients and mix until combined.

  • Ladle enough of the batter into the hot waffle iron to cover about three-quarters of the surface (about 1/2 cup for an 8-inch-square waffle iron). Cook until the waffle is golden brown and crisp, 2 to 4 minutes. Repeat with the remaining batter. Serve the waffles with the reserved squash, the cinnamon butter and maple syrup, if desired.


Waffle iron

Nutrition Facts

1 waffle, 2/3 cup squash & 1 Tbsp. cinnamon butter
555 calories; fat 29g; sodium 688mg; carbohydrates 69g; dietary fiber 7g; protein 9g; sugars 18g; saturated fat 13g; vitamin a iu 15045IU; potassium 771mg.