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1
Preheat waffle iron; if you want to hold the finished waffles until serving time, preheat your oven to 200u00b0.
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2
Melt butter; reserve.
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3
Use the large-holed side of a box grater to grate the acorn squash; you should have 1 1/4 cups packed shredded squash.
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4
Place the squash in a bowl; peel and core apple; cut it into small dice and add it to the bowl with the squash; add in pecans, stir to mix; set aside.
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5
In a big bowl, whisk the flour, cornmeal, baking powder, salt, cinnamon, and cloves.
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6
In another bowl, whisk the cider, syrup, and eggs together until very well mixed.
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7
Pour the liquid ingredients over the dry ingredients and stir with a whisk until just combined.
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8
Stir in the squash, apple, and pecan and fold in the melted butter.
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9
Lightly butter or spray the grids of your waffle iron; brush or spray again only if subsequent waffles stick.
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10
Spoon out a scant 1 cup of batter onto the grids; use a metal spatula or wooden spoon to spread the chunky batter evenly across the grids.
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11
Close the lid and bake until golden.
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12
If you are not serving the waffles immediately, put them in a single layer on a baking sheet, loosely covered with foil, in the preheated oven while you make the rest of the batter.
