Butternut Squash Waffles

Butternut Squash Waffle Recipe 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.  

Carrot Pancakes

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). 

Butternut Squash Waffles Recipe

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.

Butternut Squash Waffles
a delicious and healthy waffle recipe using butternut squash puree, whole wheat pastry flour, cinnamon and nutmeg.
Write a review
Print
Prep Time
15 min
Cook Time
20 min
Total Time
35 min
Prep Time
15 min
Cook Time
20 min
Total Time
35 min
Ingredients
  1. 1 3/4 cup whole wheat pastry flour
  2. 2 Tablespoons flax meal
  3. 1 Tablespoon sugar or honey
  4. 1 Tablespoon baking powder
  5. 1/8 teaspoon cinnamon
  6. 1/8 teaspoon nutmeg
  7. 2 eggs
  8. 1 3/4 cups milk
  9. 1/3 cup olive oil or butter
  10. 1/2 cup butternut squash puree
  11. 1 teaspoon vanilla
Instructions
  1. Peel 1 small butternut squash, remove seeds and chop into 1 inch pieces. Steam squash until soft and puree in a food processor.
  2. 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.
  3. 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.
Notes
  1. Serve with your favorite syrup or yogurt with cinnamon. For a super special treat, top with whipped cream and berries.
Adapted from Better Homes and Gardens
Adapted from Better Homes and Gardens
http://www.frugalorganicmama.com/
 

This post was linked on Inspiration Monday, Mix It Up Monday, Fat Tuesday,  Homestead Barn Hop, Wonderful Wednesday, Cast Party Wednesday, Works For Me Wednesday, Healthy 2Day Wednesday, Real Food Wednesday, Party Wave Wednesday, What’s Cookin’ Wednesday, Frugal Days Sustainable Ways, Tasty Traditions, Thank Your Body Thursday, Create It Thursday, Nifty Thrifty Sunday, Bouquet of Talent and Little House in the Suburbs.

Comments on this entry are closed.

  • Kelly September 13, 2013, 10:10 am

    Looks super delicious!

  • Erica September 17, 2013, 10:23 pm

    Yum! I love this idea. I wonder what it might taste like if I substituted sweet potato instead of butter it squash?

    • Suzanne September 18, 2013, 11:13 am

      These waffles are actually quite delicious with sweet potato or carrot puree as well. Basically, I used to make baby food purees for my baby and then put some of it into waffles for my toddler.
      Thanks for the comment!

  • KC @ The Real Thing with the Coake Family September 18, 2013, 5:47 pm

    Looks really yummy! Do you know if you have to use pastry flour or if you could use regular flour?
    Thanks,
    KC

    • Suzanne September 18, 2013, 7:58 pm

      You can use regular flour if that’s what you have. The reason I use whole wheat pastry flour is because I like the idea of adding more fiber to my diet with ww flour, but don’t like the gritty texture. WW pastry flour is ground up more finely which gives it a texture closer to white flour (which you could also use).

  • Leslie Lambert September 18, 2013, 5:58 pm

    Don’t you just love how versatile butternut squash is? This is a great idea to get a little bit of nutrition into breakfast! I would love for you to share this on Create It Thursday #20…it’s live now!

    • Suzanne September 18, 2013, 7:57 pm

      Thanks for the tip! I’ll link up now!