Butternut Squash Waffles

As soon as pie pumpkins become available in the stores, I start buying them in batches of 2-3 so I can take them home and turn them into pumpkin puree.  It’s my thing.

Just like Dustin’s radar for eggnog in late October, I cannot wait for pumpkin…

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?

Have I been programmed by Starbucks to blindly go towards the pumpkin spice latte light and not think for myself?

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.

I also wanted to make a healthy, clean sweet meal and had been craving a good breakfast.  I’d already made pumpkin pancakes so I figured I’d try to make butternut squash waffles.

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.

So, in conclusion, butternut squash is awesome and you need these waffles in your life.

5 from 1 vote

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Butternut Squash Waffles

Prep Time

10 mins

Cook Time

20 mins

Total Time

30 mins

 

Make these Butternut Squash Waffles for breakfast and get delicious grain-free, dairy-free, refined flour- and sugar-free waffles!

Categories: Breakfast, Clean, Healthy

Difficulty: Easy

Keyword: butternut squash waffles, squash waffles

Servings: 8 waffles

Calories: 369 kcal

Author: Lacey Baier of A Sweet Pea Chef

Ingredients

For The Butternut Squash Waffles:

• 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

For The Maple Yogurt Topping:

• 3 tbsp plain greek yogurt
• 1 tbsp maple syrup

Instructions

For The Butternut Squash Waffles:

1. In a large mixing bowl, combine the squash puree, almond milk, coconut oil, eggs, vanilla, and maple syrup.
2. In a separate large mixing bowl, combine the whole wheat flour, buckwheat flour, baking powder, salt, cinnamon, ground ginger, ground cloves, and ground nutmeg.
3. Add the wet ingredients to the dry ingredients and stir until just incorporated.
4. Heat a waffle maker until hot.
5. 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.

For The Maple Yogurt Topping:

1. To make the topping, combine the greek yogurt and maple syrup until mixed well. Top the waffles and sprinkle with ground cinnamon, if desired.

Recipe Video

Recipe Notes

This recipe can also be used as pancakes.

Nutrition Facts

Butternut Squash Waffles

Amount Per Serving (1 g)

Calories 369 Calories from Fat 230

% Daily Value*

Fat 25.6g39%

Saturated Fat 18.2g91%

Cholesterol 47.4mg16%

Sodium 244.7mg10%

Carbohydrates 32.1g11%

Fiber 4.7g19%

Sugar 6g7%

Protein 7.4g15%

* Percent Daily Values are based on a 2000 calorie diet.

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