Butternut Waffles with Maple Apple Compote and Candied Pecans

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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

Candied Pecans

  • 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.