Sometimes you get a hankering that cannot be stopped. Last weekend, I had an irresistible urge to make butternut squash waffles. My hankering led me to this recipe, which I mostly followed. I have to say, they are some of the best waffles I’ve ever made. If you don’t have a waffle iron, it is my suspicion that it would make some tasty pancakes, too!
Butternut Squash Waffles with Apple Maple Compote and Candied Pecans
This is a great recipe to use up extra cooked squash. Double the recipe and make extra for weekday toast-and-go breakfasts.
- 1 cup cooked butternut squash
- 1/4 cup brown sugar
- 3 Tablespoons cornstarch
- 1/2 cup all-purpose flour
- 1/2 cup whole wheat flour
- 1/4 cup cornmeal
- 1 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 3/4 teaspoons cinnamon
- 2 teaspoons ground ginger
- 1/4 teaspoon cloves
- 1/2 teaspoons freshly grated nutmeg
- 3 eggs, yolks and whites separated
- 1/2 cup milk
- 1/2 cup yogurt (or 1 cup buttermilk instead of yogurt and milk)
- 1 teaspoon vanilla
Preheat oven to 350. Cut one butternut squash in half length-wise and scoop out seeds. place upside down in a large casserole dish, add about an inch of water, and bake for about 1 hour until squash is soft. Let cool, and scrape out flesh. Mash up one cups worth.
Sift together dry ingredients in a large bowl. Mix milk, yogurt, eggs yolks, vanilla, and mashed squash in a smaller bowl. Fold wet ingredients into dry ingredients
Beat egg whites until soft peaks form (about 2 minutes). Fold into batter until just incorporated.
Brush a waffle iron with oil and turn it on. When waffle iron is hot, ladle on a dollop of batter and cook until done. Continue to oil waffle iron every two waffles or so.
Top with candied pecans and maple apple compote
- 1/2 cup chopped pecans
- 1/3 cup cane sugar
In a skillet, heat sugar and pecans, stirring frequently, until sugar melts and coats pecans. Quickly remove from heat as soon as sugar is melted. Pour out onto a sheet of parchment paper or silicone mat (careful! they are very hot). Let cool before breaking up pecan clumps.
Maple Apple Compote
- 1 apple, finely cubed
- 1/2 cup real maple syrup (Grade B preferred)
- 1/4 cup water
Heat together ingredients in a small sauce pan. Simmer until apples are soft.
Text and photography by Katie Darlington- Taproot employee, home cooking enthusiast, and farm-to-kitchen blogger. More of her recipes and writing can be found on her own blog, A Season to Taste.