Boil or steam cubed and peeled squash. Puree your tender cubes of cooked squash as smooth as possible. I like to use a Vitamix blender. Combine in one bowl the egg yolks, cream, pureed squash, melted butter, maple syrup. In another bowl combine dry ingredients, the flour, baking powder, thyme, and salt. Whip the egg whites until stiff.

Combine dry and wet ingredients gently. Fold in egg whites as the final step. Cook in waffle maker.