Butternut Squash Waffles

Ingredients

• 240 ml (1 cup)butternut squash purée (from 800 g butternut squash)
• 235 g (1½ cups)white wholemeal flour
• 236 ml (1 cup)almond milk
• 2eggs
• 15 ml (1 tbsp)maple syrup (or honey)
• 15 ml (1 tbsp)baking powder
• 7.5 ml (1½ tsp)cinnamon
• a pinchsalt

Instructions

1. 1

   Prepare the squash

   If using canned butternut squash purée, skip ahead to making the batter. Otherwise, preheat the oven to 180°C (160°C fan). Peel and deseed the squash, then cut it into bite-sized pieces. Arrange the pieces on a baking mat, coat with a little salt and vegetable oil, and bake until a fork passes through them with little resistance. Blend the cooked squash in a food processor until smooth, then set the purée aside.

2. 2

   Mix the batter

   In a mixing bowl, combine the baking powder, cinnamon, salt and wholemeal flour. Add the almond milk, eggs and butternut squash purée, then whisk until the batter is thick and free of lumps.

3. 3

   Cook the waffles

   Spoon the batter into the waffle maker. If it is not non-stick, brush the plates with a little butter or oil to help prevent sticking. Cook until golden brown, following the waffle maker's indicator if it has one, and repeat with the remaining batter.

What are butternut squash waffles?

Waffles are a familiar American breakfast and brunch dish, cooked in a patterned iron until crisp outside and tender within. This version adds smooth butternut squash purée to a wholemeal batter for a soft texture and mellow, naturally sweet flavour.

The squash makes the waffles substantial without relying on a strong spice mix. Cinnamon and maple syrup add a warm, lightly sweet finish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 152 calories, 7g protein, 28g carbs, 3g fat.

The flour and squash provide most of the carbohydrates, while the eggs contribute protein and some fat. Almond milk and the small amount of syrup also contribute to the overall nutrition. For a balanced plate, serve a waffle portion with fruit and a protein-rich side such as yoghurt or eggs.

Choosing the squash

Fresh squash: roasting the diced pieces until very tender makes them easy to blend into a smooth purée. Let the purée cool a little before mixing it with the eggs.

Ready-made purée: plain canned butternut squash purée can save time; skip the roasting and blending steps. Check that it is unsweetened and unseasoned.

Getting the batter right

Dry ingredients: mixing the flour, baking powder, cinnamon and salt together first helps distribute the raising agent and spice. Whisk the wet ingredients in afterwards to limit lumps.

Texture: the finished batter should be thick but spoonable. Whisk just until smooth rather than continuing to beat it once the flour is incorporated.

Cooking in the waffle maker

Preheating: allow the waffle maker to heat fully before adding batter, so the waffles begin cooking evenly. A light coating of butter or oil can help if the plates are not non-stick.

Doneness: look for a golden-brown surface and use the machine's ready indicator if available. Avoid lifting the lid too early, as a waffle that has not set may split.

Making the squash purée

Cut evenly: similar-sized squash pieces soften at roughly the same rate. Bake them until a fork slides in easily rather than relying on colour alone.

Blend thoroughly: a smooth purée makes the batter easier to whisk and helps avoid dense bits in the cooked waffles. If preparing it ahead, refrigerate it until you are ready to make the batter.

When to serve them

Serve the waffles warm for breakfast or brunch, with maple syrup or honey if you would like extra sweetness. Fresh fruit or yoghurt makes a simple accompaniment.

For a more filling plate, add eggs or a savoury side. Cooked waffles can also be cooled and reheated for a quick breakfast later.

Recipe notes & tips

• Use plain squash purée rather than a sweetened or seasoned version.
• Let freshly roasted squash cool slightly before blending it.
• Preheat the waffle maker fully before adding the first portion of batter.
• Grease the plates lightly if your waffle maker is not non-stick.
• Follow the waffle maker's indicator, but check that the waffles are golden before removing them.

Variations

• Use honey: swap the maple syrup for the same amount of honey.
• Add ginger: include a little ground ginger alongside the cinnamon for extra warmth.
• Top with fruit: serve with sliced banana or berries for a fresh contrast.
• Make it savoury: leave out the syrup and serve with eggs for a less-sweet plate.
• Use canned purée: choose plain butternut squash purée and skip the roasting and blending.

Common mistakes to avoid

• Undercooked squash: bake the pieces until a fork passes through easily so they blend smoothly.
• Lumpy batter: whisk the dry ingredients together first, then add the wet ingredients and mix until smooth.
• Cold waffle maker: wait until it is fully heated before cooking the first waffle.
• Sticking waffles: lightly brush the plates with butter or oil if they are not non-stick.
• Opening too soon: wait for the waffle to set and brown before lifting the lid.

How to store

Cool leftover waffles completely, then store them in an airtight container in the fridge for up to 3 days. Reheat in a toaster or oven until hot, or freeze them for longer storage and reheat from frozen.

Frequently asked questions