Gingerbread Waffles with Caramelized Squash

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.