Butternut Squash Waffles
These hearty butternut squash waffles are the perfect breakfast or brunch recipe for fall. The soft waffles are naturally sweet from the squash and surprisingly filling.
Servings: 6 waffles
Step 1: Prepare the butternut squash puree. If you're using canned butternut squash puree, you can skip this part.
Preheat your oven to 355 °F / 180 °C / 160 °C fan oven.
Peel the squash, remove the seeds and dice it into bite sized pieces. Place the butternut squash on a baking mat, and coat it with a sprinkle of salt and vegetable oil. Bake it until the chunks are soft enough to push a fork through with little resistance.
Transfer the butternut squash into a food processor, and process until it’s a smooth puree. Set it to the side.
Step 2: Make the waffle batter.
Combine the baking powder, cinnamon, salt and whole wheat flour in a mixing bowl.
Add the almond milk, eggs and butternut squash, and whisk until you have a thick, lump free batter.
Step 3: Cook the waffles!
Add the batter to a waffle maker. You might have to brush some butter or oil on the waffle maker to keep the waffles from sticking to it unless you are using a non-stick waffle iron.
Cook the waffles until they are golden brown. Most waffle irons have a light to indicate when they have finishes cooking. Repeat until all the batter has been used.
Can I substitute the butternut squash? – You can use pureed sweet potatoes or pumpkin in place of the butternut squash. These are all very similar in texture and flavor.
Leftover butternut squash waffles can be stored in a refrigerator for up to 4 days. You can also store the waffle batter for up to 2 days. Super convenient for cooking fresh waffles for breakfast through the week!
You can also freeze the waffles. Add them frozen to a toaster, and toast them until they have heated through.
Calories: 152kcal | Carbohydrates: 28g | Protein: 7g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 55mg | Sodium: 289mg | Potassium: 145mg | Fiber: 5g | Sugar: 3g | Vitamin A: 6434IU | Vitamin C: 2mg | Calcium: 216mg | Iron: 2mg