Butternut Squash Waffles
Fire up your waffle iron and treat your family to a batch of whole grain Butternut Squash Waffles. A drizzle of homemade Pomegranate Syrup over the top takes this autumn-inspired breakfast to the next level.
Makes: 10 4-by-4-inch Belgian waffles
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Recipe Created By: Jodie Shield
Featured In: Illinois Farm Bureau Partners
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Recipe Created By: Jodie Shield
Featured In: Illinois Farm Bureau Partners
Ingredients
Waffles:
- 1 small butternut squash (about 2 ½ pounds with flesh), peeled and cubed
- 1 tablespoon olive oil
- 1 ½ cups white whole-wheat flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
- 2 large eggs
- 5 tablespoons unsalted butter, melted
- 2 tablespoons brown sugar
- 2 teaspoons vanilla extract
- ¼ cup maple syrup
- 1 ¼ cup low-fat buttermilk
- Optional toppings: Chopped pecans, whipped cream, homemade pomegranate syrup
Instructions
- Preheat oven to 400 degrees and line a baking sheet with parchment paper.
- Arrange squash on baking sheet and toss with oil. Bake for 30 minutes, tossing halfway through. Remove from oven and set aside to cool for about 20 minutes.
- Meanwhile, in a large bowl, combine the flour, baking powder, baking soda, salt, cinnamon and nutmeg. Set aside.
- Once squash is cool, transfer to a food processor and puree until smooth. You should have about 1 cup of puree.
- In a medium bowl, combine the eggs, butter, brown sugar, vanilla extract, maple syrup, buttermilk and 1 cup of squash puree.
- Add the wet ingredients to the dry ingredients and fold batter to combine.
- Heat a waffle iron and coat with nonstick cooking spray. Cook waffles according to the manufacturer’s instructions.
- Top each waffle with pomegranate syrup (see recipe), chopped pecans and a dollop of whipped cream before serving, if desired.
Nutrition Information
Serving size: 1 waffle and 1 tablespoon pomegranate syrup|Calories: 297|Sugar: 25g|Sodium: 360mg|Fat: 9g|Saturated fat: 4g|Carbohydrates: 49g|Fiber: 4g|Protein: 15g|Cholesterol: 54mg|
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