When my garden produced excess this year, I dried some vegetables and ground them into powders. I figured it would be an easy way to add extra nutrition to meals, especially for picky eaters, and they take up much less space in the stockpile. Collards and other greens, summer squash, and tomato powders have been the most useful. Now I need advice on ways to use bell pepper powder and butternut squash powder. I made waffles, replacing a couple of tablespoons of flour with the squash, but the flavor was a bit overpowering. I'll try again, this time with less, but wondered what ideas ya'll may have. If you had bell pepper and butternut squash powders, what would you do with them?