1 T. Unsalted Vegan butter, plus 4 T. Room temp
1 small butternut squash, peeled, seated, and cut into 1/4 in cubes
Water as needed
3 T. Brown sugar, divided
1 T. Confectioners sugar
2 1/8 tsp. Ground cinnamon, divided
3/4 cups All purpose flour
3/4 cups whole wheat flour
1 T. Baking powder
1/2 tsp. Salt
1 1/4 cups unsweetened soy milk
1/4 cup canola oil
1 T. Grated fresh ginger
2 tsp. Molasses
2 tsp. Vanilla extract
Maple syrup

1 T. Unsalted Vegan butter, plus 4 T. Room temp 1 small butternut squash, peeled, seated, and cut into 1/4 in cubes 3 T. Brown sugar, divided 1 T. Confectioners sugar 2 1/8 tsp. Ground cinnamon, divided 3/4 cup s All purpose flour 3/4 cup s whole wheat flour 1 T. Baking powder 1/2 tsp Salt 1 1/4 cups unsweetened soy milk 1/4 cup canola oil 1 T. Grated fresh ginger 2 tsp Molasses 2 tsp Vanilla extract

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

2. Meanwhile mix the remaining four tablespoons butter, confectioner sugar, and 1/8 a teaspoon cinnamon and a small bowl into well blended. Set aside

3. Preheat waffle iron.

4. Whisk all purpose flour, whole wheat flour, baking powder, salt, and the remaining one tablespoon brown sugar and two teaspoon cinnamon in a large bowl. In another bowl, whisk soy milk, oil, ginger, molasses and vanilla. Add the wet ingredients to the dry ingredients and mix until combined.

5. Laddle enough of the batter into the hot waffle iron to cover about 3/4 of the surface. About a half a cup for an 8-in 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 squash, the cinnamon butter, and maple syrup.