Pumpkin Waffles
•    2 c. flour
•    1/4 c. sugar
•    1 Tbsp. baking powder
•    1/2 tsp. salt
•    1 tsp. cinnamon
•    2 eggs
•    1 1/2 c. milk
•    4 Tbsp. melted butter
•    1/2 c. canned pumpkin

Spray waffle iron with non-stick cooking spray. Preheat iron. In a medium sized bowl stir together dry ingredients. In a large bowl wisk together eggs, milk melted butter and pumpkin. Add the dry ingredients to wet and whisk together until well blended. Pour batter into waffle iron. We have a Belgian waffle iron so about 1/4 cup per side is about the right amount. Cook for 4 minutes. Serve with butter and warm maple syrup. Makes about 8-10 Belgian waffles. I freeze the leftovers for a quick breakfast or snack. Just reheat in the toaster!

Butternut Squash & Apple Casserole

•    2 lbs. butternut squash
•    2 large baking apples, cored and sliced into 1/2 inch slices
•    1/2 c. brown sugar
•    1/4 c. melted butter
•    1 Tbsp. flour
•    1 tsp. salt
•    1/2 tsp. cinnamon

Preheat oven to 350 degrees. Cut squash in half; remove seeds and fibers. Remove outside skin. Cut into 1/2 inch slices; arrange in ungreased 11x13 baking dish. Top with apple slices. Mix brown sugar, flour salt and cinnamon together. Add melted butter. Sprinkle this mixture over the top of the apples and squash. Cover pan with foil. Bake 45-60 minutes or until squash is tender.

Delilah, this is my absolute favorite recipe as a side for my Thanksgiving leftovers. My daughter says it's almost like a dessert.