Cinnamon Butternut Squash Waffles


  • 1 cup CeCe’s Veggies Co. Butternut Spirals
  • 1 tbsp. Coconut oil
  • 1 tsp. Cinnamon
  • 1/4 cup Coconut flour
  • 1 egg
  • 1 tbsp. Agave


  1. In a pan, saute the butternut spirals with coconut oil and cinnamon. Keep on medium heat and toss occasionally. You want them to be slightly cooked down, so this should take just about 5-7 minutes.
  2. While that is cooking whisk the egg in a medium sized bowl.
  3. Add in the coconut flour & agave and stir until well combined.
  4. Once the noodles are done cooking, take them off the stove and them add to the flour mixture.
  5. Stir again until well combined.
  6. Heat up a mini waffle maker (or regular sized waffle maker) and put about 1/3 of the batter in. Cook for 1-2 minutes or until slightly browned. {Mine made around 2-3 mini waffles}
  7. Top with yogurt, any kind of nuts/seeds, and ENJOY!