By adding Butternut squash to this waffle recipe you will create a much healthier version of it and your kitchen will be filled with the delicious aroma of the autumn and winter time time.
Finish it up by adding pure maple syrup o fresh whipped cream! It will be a hit!
Butternut Squash Waffles
Butternut squash waffles with fresh fruit
Servings 4 servings
- 1 1/2 cup whole wheat flour
- 1/2 Tbsp baking powder
- 2 eggs
- 1/4 tps brown sugar
- 1 tsp cinnamon
- 1/2 tsp ginger
- 1/4 cup butternut squash puree see how to cook below
- 1 cup almond milk unsweetened
- 1 Tbsp grapeseed oil
- 8 strawberries sliced
- 2 bananas sliced
Preheat waffle iron, add butternut puree, oil, brown sugar and whisk.
Add almond milk and stir once more.
Add flour, baking powder and spices to a sifter and sift over wet ingredients. Stir until just combined.
Ideally, let batter rest for 5 minutes before cooking.
Once preheated, generously spray the waffle iron with non-stick cooking spray and spoon about 1/2 cup of the batter onto the center of the iron and cook according to your machine’s instructions. I like to set mine to the darkest setting so it gets extra crispy.
Once done, remove and place on cooling rack to let steam roll of and crisp a bit.
Add sliced fruit and Maple syrup, or whatever toppings you desire.
How to cook butternut squash
1 butternut squash - peeled, seeded, and cut into 1-inch cubes
Arrange coated squash on a baking sheet. Roast in the preheated oven until squash is tender and lightly browned, about 45 minutes.