I’ve always kinda felt like so many other squashes this time of year don’t get enough love, like acorn squash and spaghetti squash. Sure, I use them here and there, but it’s nothing like how I feel about pumpkin in the fall.
Am I a product of seasonal marketing?
Given this realization that I should pay more attention to other seasonal produce, I opted to explore butternut squash’s potential as a go-to squash for this Fall. First, I turned it into puree, just like I do with my pie pumpkins. To see how to make butternut squash puree, you can check out this post.
Then, I tried to find some new ways to enjoy squash. I’ve already made this tasty butternut squash bisque and I knew I wanted to make something sweet this time. Like pumpkin and acorn squash, I was hoping savory and sweet would work well with butternut squash.
In order to make them healthy, I didn’t use any refined sugars or refined flours, but opted toward maple syrup (yum!) and a combination of buckwheat flour and whole wheat flour. I’ve found whole wheat flour is a great flour for baked goods, but I like cutting it with buckwheat flour to add more nutrients and also take the edge off the “whole wheat” flavor.
The butternut squash waffles were aMAZing. Like eat them with your hand right off the hot waffle maker because you can’t wait to put them on the plate amazing.
Like Dustin actually ate them and wanted more and he doesn’t like waffles amazing.
Like I totally nailed it amazing.
Like, oh my gosh, me have a contender for pumpkin amazing.
I highly recommend pairing the waffles with the yogurt topping. The creaminess and tartness of the yogurt mixed with the sweet maple syrup makes for the perfect combination with the dense, flavorful butternut squash waffles. Amazeballs good.
Butternut Squash Waffles
So, in conclusion, butternut squash is awesome and you need these waffles in your life.
- 1 1/2 cups cooked pureed butternut squash
- 2 cups almond milk
- 3/4 cup coconut oil
- 2 eggs
- 1 tsp pure vanilla extract
- 2 tbsp maple syrup
- 1 1/2 cups whole wheat flour
- 1/2 cup buckwheat flour
- 1 tbsp baking powder
- 1/4 tsp kosher salt
- 1 1/2 tsp ground cinnamon
- 1/4 tsp ground ginger
- 1/4 tsp ground cloves
- 1/4 tsp ground nutmeg
- 3 tbsp plain greek yogurt
- 1 tbsp maple syrup
In a large mixing bowl, combine the squash puree, almond milk, coconut oil, eggs, vanilla, and maple syrup.
In a separate large mixing bowl, combine the whole wheat flour, buckwheat flour, baking powder, salt, cinnamon, ground ginger, ground cloves, and ground nutmeg.
Add the wet ingredients to the dry ingredients and stir until just incorporated.
Heat a waffle maker until hot.
Spread about 3/4 cup of the batter over the hot waffle iron and cook for 2-3 minutes, or until the waffle is golden-brown on both sides. If you have a flipping waffle iron, flip over after 1 1/2 minutes and cook for an additional 1 1/2 minutes after flipping.
To make the topping, combine the greek yogurt and maple syrup until mixed well. Top the waffles and sprinkle with ground cinnamon, if desired.
This recipe can also be used as pancakes.
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