Saturday, October 16, 2010

Butternut Squash Waffles

waffleLazy Saturday mornings make me happy. No real plans, nowhere to be and time to actually make breakfast rather than grab it on the run.

When I saw Jessica's recipe for Whole Wheat Butternut Waffles, I knew this was going to be a weekend treat I’d have to make. And it just happened to be perfect timing because I had a good size chunk of leftover butternut squash in the refrigerator.

Whole Wheat Butternut Waffles (from

serves 3-4

2 cups whole wheat pastry flour  (I used regular WW flour)

2 teaspoons baking powder

1/4 teaspoon salt

2 tablespoons sugar

1/2 cup butternut squash puree

1 egg

1 cup milk (I used unsweetened vanilla almond milk)

1 teaspoon vanilla

1 teaspoon cinnamon

1/4 teaspoon nutmeg

Preheat waffle iron. Combine dry ingredients, then stir in squash, egg, milk and vanilla. Scoop about 1/3 cup batter onto waffle iron and cook until heated through.

*Note: I added about 1/4 cup additional milk and 1/4 water to batter because mine was super thick (presumably because I didn’t use pastry flour)

Top with cinnamon cream and a sprinkle of nutmeg.

Cinnamon Cream

1/2 cup greek yogurt

1/2 teaspoon cinnamon

1 teaspoon honey

sprinkle of nutmeg

Mix ingredients together until smooth. Add to waffles.

waffle2 I covered mine in maple syrup too…simply divine.


  1. This makes me SOOO wish I had a waffle iron! Butternut pancakes sound amazing....

  2. I love putting gourds into unlikely places. That sounds kind of gross and strange, but you know what I mean ;)


  3. do you need to add butter or oil to the batter?

  4. I just tried