Roasted Squash Waffles with Spiced Squash Butter
Roasted squash waffles are soft, airy, golden brown and made for crisp autumn mornings. Yes, you have to roast a whole winter squash but it does double duty in the waffles as well as in the creamy, sweet spiced squash butter.
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Servings: 4 waffles
Ingredients
For the Roasted Squash Waffles
- 1 small winter squash, like butternut, acorn, or kabocha
- 6 tablespoons vegetable oil, divided
- 1 1/4 cups all-purpose flour
- 1/3 cup ground flaxseed
- 1 tablespoon baking powder
- 1 teaspoon kosher salt
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground allspice
- 5 tablespoons brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup unsweetened almond milk
- cooking spray, for the waffle iron
- maple syrup, for serving
- 1 thinly sliced apple, for serving (optional)
For the Spiced Squash Butter
- 2 sticks unsalted butter, room temperature
- 1/2 cup roasted squash puree
- 1 tablespoon brown sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon kosher salt
Instructions
- Heat oven to 400°F. Line a baking sheet with parchment paper. Cut squash in half and scoop out the seeds. Rub flesh with 1 tablespoon of the vegetable oil. Lay skin side-up on the baking sheet and roast until a fork easily goes through the squash, about 20-30 minutes. Remove from the oven and let cool.
- Once cool enough to handle, scoop flesh out of the skin into a high powered blender or food processor. And blend until smooth.
- Make the spiced squash butter: Combine 1/2 cup of the roasted squash, the 2 sticks of softened butter, 1 tablespoon brown sugar, 1 teaspoon ground cinnamon, and 1/4 teaspoon of kosher salt in a large bowl. Beat with a rubber spatula or wooden spoon until smooth and well combined. Set aside while you make the waffles.
- For the waffles: Mix 1 1/4 cups all purpose flour, 1/3 cup ground flax seed, 1 tablespoon baking powder, 1 teaspoon kosher salt, and a 1/4 teaspoon each of the ground nutmeg, cinnamon, and allspice in a medium bowl.
- Whisk 5 tablespoons brown sugar, 3/4 cup of the squash puree, 5 tablespoons oil, 2 eggs, 1 teaspoon vanilla and 1/2 cup of the almond milk in a separate large bowl until smooth and combined.
- Mix in dry ingredients to make a thick batter, it's okay if it has a few lumps, don't over mix. Let batter sit 10 minutes while the waffle iron warms up.
- Heat the waffle iron and once it is hot, spray both sides with cooking spray.
- Spoon about 1/2 cup of the batter into the waffle iron and cook according to iron instructions. Serve hot with the spiced squash butter, maple syrup, and thinly sliced apples.
Notes
- Make Ahead: Roast the squash and puree it and make the butter up to 3 in days in advance. Keep both in airtight containers in the fridge. Let butter sit out at room temperature for a bit before serving.
- Squash Variety: While butternut, acorn, or kabocha squash are recommended, feel free to experiment with other types of winter squash like buttercup or hubbard.
- Freezing: Waffles freeze well! Cook the waffles completely, let them cool, then freeze in a single layer on a baking sheet.Once frozen, transfer to a freezer-safe container or bag. Reheat in the toaster or oven.
- Ground flax seeds: The ground flax seeds add a nutritional boost to these waffles like protein and Omega-3s but you could substitute chia seeds or hemp seeds instead.