Preheat your waffle iron. Whisk together Gleason Grains whole wheat pastry flour, Champlain Valley all purpose flour, baking powder, salt, and ground ginger. In a second bowl whisk together eggs, melted butter, milk, and squash puree.
Make a well in the center of the dry ingredients, and pour in wet ingredients. Mix with a few vigorous strokes until liquid is incorporated, but still pebbly looking (like a muffin batter).
Cook in waffle iron the way you do, then serve with your favorite topping. Cheryl likes:
Maple Syrup, apricot preserves, or blueberry preserves