Simple Lentil Curry with Butternut Squash

A simple lentil curry made with lentils, butternut squash, and coconut milk makes for a perfect and healthy plant-based dinner.

Today I’m working with So Delicious, and I’m really really excited about it. I’m really trying to center my kitchen on healthy plant-based meals that are good for my family, good for the earth, and good for my budget!I also like to keep a little running list of recipes that are good to serve to friends and family with food allergies. This recipe is dairy-free, vegan (check on the curry paste), and gluten-free (use the coconut aminos instead of soy sauce), just because of how it’s made.

This creamy sweet and savory lentil curry with butternut squash is hearty comfort food that comes together in a snap. This is a great meal to keep in your regular rotation because it’s so simple but so full of flavor.

We love curry in all forms and this super simple lentil curry is always a hit. The creamy butternut squash breaks down just a bit while cooking to thicken and sweeten the sauce. Add some curry paste and creamy coconut milk, and you are just about done. Rounding out this dish with a squeeze of fresh lime and chopped fresh cilantro is exactly the finish it needs. The bright flavors of lime and cilantro go so well with the warm savory flavors of the coconut milk, squash, and lentils.

You are going to love this one!

And here’s why you are going to love So Delicious as much as I do. From “our robust allergen-testing program to the innovative work we do creating products made with high quality ingredients, So Delicious Dairy Free is committed to doing the right things for people, animals and the planet.” I read that about their company and it really spoke to me as a person. I’m trying to do right by my people, you, animals, and the planet, too. That’s why I’m so pleased to be working with them today.

Simple lentil curry made with lentils, butternut squash, and coconut milk makes the perfect healthy plant-based dinner.

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Whole Wheat Pumpkin Waffles

Perfect light and fluffy whole wheat pumpkin waffles for a healthy breakfast all fall long.

I cook my kids a hot breakfast most mornings and save the cold cereal for Saturday mornings when mama wants to sleep in a minute. This whole wheat pumpkin recipe is one of the very oldest recipes on the blog (I published it for the first time in 2010!) and today it’s getting a much-needed makeover and republish to the top of the blog. I wanted to bring it out of the archives because it’s still one of my very favorite recipes and I make it all the time (not just in the fall either).

Whole wheat pumpkin waffles are the perfect start to any busy day. They only take about 10 minutes to mix together, a few minutes to cook, and then you are on your way with something filling and warm. This makes a large batch of waffles which is great if you want to eat them a second time that week or freeze half for later. The pumpkin makes the waffles a lovely color – plus the addition of cinnamon or pumpkin pie spice makes you feel like you are eating dessert for breakfast; never a bad thing in my book.

Thanks to whole grains and pumpkin, these waffles are full of fiber which helps keep tummies full until lunch. You all know how much I love vegetables and when you can get your kids to eat a vegetable at breakfast, I feel like you are winning at life. A few of my kids will enjoy a green smoothie with me, but for everyone else, pumpkin waffles are the way to go. You’ll love how soft and fluffy these waffles are too (thanks to lots of eggs!). No whole wheat hockey pucks here.

This recipe is part of Pumpkin Week that I’m doing with my friend Emily from One Lovely Life. We are sharing our favorite pumpkin recipes all week long. You can check out her here pumpkin blender oatmeal pancakes here, don’t they look so good?

Perfect light and fluffy whole wheat pumpkin waffles for a healthy breakfast all fall long.

Tips and Tricks for Making Whole Wheat Pumpkin Waffles

  • I like to use a whole wheat flour that is labeled “white whole wheat”. That simply means it’s whole wheat flour that has been milled from white wheat berries (opposed to red wheat berries). It tends to be a little lighter and tastes a little less wheaty than whole wheat flour ground from the red wheat berries. Once you start looking at the packages of wheat flour, you’ll see what I’m talking about.
  • I have a pretty basic Belgian waffle maker that we use and love, but I also have this waffle maker that makes elephant, giraffe, and bunny waffles! It’s $15, works great, and my kids LOVE IT! If you are in the market… get the animal one. 🙂
  • If you want to turn pumpkin waffles into pumpkin pancakes, simply add enough milk to make a thinner pancake batter. You know it’s thin enough when it spreads nicely on a hot cast iron skillet.
  • This recipe makes a pretty big batch of waffles (10 Belgian waffles) so plan on using half the recipe for later in the week (cook once, eat twice!), store half in the freezer for a later date, or just cut the recipe in half to make 5 waffles instead.
  • You can use a can of pumpkin puree or about 2 cups of homemade pumpkin puree. Both are great options.

Perfect light and fluffy whole wheat pumpkin waffles for a healthy breakfast all fall long.

Craving more? Subscribe to Bless this Mess to get new recipes, meal plans, and a newsletter delivered straight to your inbox! If you try this recipe, let me know what you think! Leave a comment, pin it, and don’t forget to tag a picture #blessthismesseats on Instagram. I love to see your kitchen skills in action!


Whole Wheat Pumpkin Waffles

Perfect light and fluffy whole wheat pumpkin pancakes for a healthy breakfast all fall long.

  • Author:
  • Prep Time: 10 min
  • Cook Time: 5 min
  • Total Time: 15 minutes
  • Yield: 10 large waffles


  • 2 1/2 cups whole wheat flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons ground cinnamon or pumpkin pie spice
  • 1 small can pumpkin (15 ounces)
  • 1/4 cup melted butter
  • 4 eggs
  • 2 cups milk


  • In a large bowl, combine all of the dry ingredients.
  • Use a whisk to combine them all and then make a large well in the center.
  • Add all of the wet ingredients to the well and then start whisking the two together. Whisk from the middle of the bowl out, slowly making your way out to the dry ingredients. You are slowly incorporating the dry so that they don’t get clumpy.
  • When well-combined, cook according to your waffle iron directions.
  • Serve with lots of butter and real maple syrup.


  • Freeze the extras for a quick breakfast and reheat in the toaster.

I can’t wait for you to make one of my all-time favorite recipes. This is the kind of recipe that I hope my kids have fond memories of one day and every time they make and eat them, they’ll think of all the mornings in their mama’s kitchen enjoying this recipe. I hope that this recipe can become a staple in your home too. Other hot breakfasts that we love are easy egg bakes, caramel apple oatmeal, and healthy banana waffles.

Enjoy from my kitchen to yours!

This recipe was originally published in December 2010 and has been republished in September 2017. The text, recipe, and pictures have been updated.

Perfect light and fluffy whole wheat pumpkin waffles for a healthy breakfast all fall long.