Squash in the afternoon

I love squash, I just never seem to cook it quite right. So, if you have a lovely squash recipe, I would love to see it. My favorite squash recipe is below:

Squash Casserole

1.5 lb yellow squash
1 can cream of chicken soup
8 oz. sour cream
1/2 c. chopped onion
4 oz of croutons (plain)
2T butter

Cook cubed squash and onions in salted water til tender (about 12-15 minutes). Drain. Add soup, sour cream, mix well. Add croutons, reserving some for the top. Pour into a 2 quart baking dish. Dot with butter and sprinkle croutons on top. Bake at 350 degrees for 30 minutes.

Brilliant Pumpkin Waffles

Every now and then I manage to make something that my kids absolutely adore. Something that makes my life easier, makes everyone happy and changes grumpy faces to smiley faces, or at least less grumpy. Right now the recipe that promotes family peace in our house is Pumpkin Waffles. They are good, so good in fact I thought I would share and in orange print too.


Pumpkin Waffles

Ingredients

• 2 eggs, separated
  
• 1/4 cup (4 floz) vegetable oil
• 1/2 cup canned pumpkin
• 1 1/2 cups (12 floz) milk
• 2 cups flour
• 1/4 cup sugar
• 1 tablespoon baking powder
• 1 teaspoon cinnamon OR pumpkin spice
• optional-pinch of salt

1. Mix egg yolks, oil, pumpkin and milk in bowl. Set aside.
2. Sieve flour,sugar, baking powder and cinnamon/pumpkin spice (salt if using it) into a bowl and set aside.
3. Whisk egg whites until stiff.
4. Turn waffle iron onto medium heat and spray with cooking spray.
5. Stir flour mixture into egg mixture. Stir until big lumps are dissolved, little ones are fine.
6. Fold in egg whites.
7. Pour into preheated waffle iron and cook.
8. Serve with syrup, jelly/jam, or like my kids eat them on their own.

Extra waffles can be frozen and defrosted in microwave and then toasted a little. They still taste pretty good this way.
The recipe makes about 8 waffles and they probable are about 250Calories each, in case you wanted to know.
But they do taste bloody brilliant.