Butternut squash is one of my favorite fall vegetables, but sometimes I find it difficult to find new ways to prepare it. One of my favorite ways to use squash or root vegetables is by pureeing them and cooking them into waffles or pancakes (like with my Cinnamon Raisin Carrot Pancakes). The kids love any sort of baked breakfast item and I feel good that they are getting at least a little extra fiber and maybe a couple vitamins. I used to make these without sugar when the girls were first eating finger foods and served them without any syrup or yogurt.
The recipe that follows was adapted from the Better Homes and Gardens cookbook. A copy of their original homemade waffle recipe can be found here: Better Homes and Gardens Waffles.
The first step to these waffles is to make the butternut squash puree. Step one is to peel and cube your squash (or many stores sell butternut squash already peeled and cubed). Then steam and puree your squash. This recipe calls for 1/2 cup of puree which is about what you’ll get from a small butternut squash. I use a Beaba Babycook babyfood maker since I already have one and it’s just so convenient, however, if you don’t already own one of these just steam the squash on the stovetop and puree in a food processor.
Now you are ready to make the waffle batter. In a large bowl, mix 1 3/4 cup ww pastry flour, 2 Tablespoons flax meal, 1 Tablespoon sugar or honey, 1 tablespoon baking powder, 1/8 teaspoon cinnamon and 1/8 teaspoon nutmeg.
In a second bowl you will add two eggs (beaten), 1 3/4 cup milk, 1/3 cup olive oil or melted butter, 1 teaspoon vanilla and 1/2 cup butternut squash puree.
Add the wet ingredients to the dry and mix until just moistened (a few lumps are okay).
Then pour your batter out in 1/2 cup portions onto a lightly greased waffle iron (mine is the Waring Pro).
Serve with your favorite syrup or top with yogurt and cinnamon for a delicious twist.
- 1 3/4 cup whole wheat pastry flour
- 2 Tablespoons flax meal
- 1 Tablespoon sugar or honey
- 1 Tablespoon baking powder
- 1/8 teaspoon cinnamon
- 1/8 teaspoon nutmeg
- 2 eggs
- 1 3/4 cups milk
- 1/3 cup olive oil or butter
- 1/2 cup butternut squash puree
- 1 teaspoon vanilla
- Peel 1 small butternut squash, remove seeds and chop into 1 inch pieces. Steam squash until soft and puree in a food processor.
- In a large bowl, mix the whole wheat pastry flour through nutmeg and set aside. In another large bowl, mix egg, milk, oil, butternut squash puree and vanilla.
- Add the wet ingredients to the dry and mix until just moistened (a few lumps are okay). Then pour your batter out in 1/2 cup portions onto a lightly greased waffle iron heated to the medium setting.
- Serve with your favorite syrup or yogurt with cinnamon. For a super special treat, top with whipped cream and berries.
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