Butternut Squash Waffles are the reason my waffle iron never gets put away once the weather turns.
They come out golden and crisp on the outside, custardy in the middle, and faintly sweet from the squash itself.
I started making these the fall I bought a squash the size of a bowling pin and needed something to do with the leftover puree.
One batch in, and my family stopped asking for plain waffles entirely.
The squash does something flour and sugar cannot do on their own.
It adds moisture, a gentle earthy sweetness, and that sunset orange color that makes a plate of waffles look like a special occasion.
You do not need to be an experienced baker to nail these. The batter comes together in one bowl of dry ingredients and one bowl of wet, and the waffle iron does the rest.
If you have never cooked with butternut squash outside of soup, this is a gentle introduction.
It tastes like a cozy Saturday morning rather than a vegetable you are eating out of obligation.
| Quick Recipe Summary | |
|---|---|
| Prep Time | 20 minutes |
| Cook Time | 25 minutes |
| Total Time | 45 minutes |
| Servings | 8 Belgian waffles |
| Difficulty Level | Easy |
The same squash puree that makes these waffles tender is what I use in my Butternut Squash Pie Recipe, so it is worth roasting a big batch at once.
Why You’ll Love This Butternut Squash Waffles
These waffles hit the exact balance I want on a fall morning.
Crisp edges, soft interior, and a warm spice blend that does not overwhelm the squash.
They also feel a little more nourishing than a standard waffle without tasting like a compromise.
There is real vegetable in the batter, and nobody at the table ever notices.
The batter is forgiving. Slightly thick, slightly thin, rested or rushed, it still produces a good waffle.
And they freeze beautifully. I make a double batch on Sunday and pull two out of the freezer on weekday mornings.
Here is what makes this recipe worth bookmarking:
- One bowl for dry, one bowl for wet. No mixer, no special technique, no chilling time required.
- Uses up leftover squash puree. Canned works just as well as homemade if you are short on time.
- Naturally sweet. You need far less sugar in the batter because the squash carries the flavor.
- Freezer friendly. They reheat in a toaster and taste nearly fresh.
- Sweet or savory. Maple syrup and butter, or a fried egg and chives, both work.
- Kid approved. The color alone sells them before anyone asks what is inside.
Another favorite: Butternut Squash Pizza
Ingredients
Everything here is straightforward pantry and produce.
The only ingredient worth being picky about is the squash puree, which should be thick and smooth rather than watery.
For the waffles:
- 1 1/2 cups butternut squash puree, homemade or canned, thick and smooth
- 2 cups all-purpose flour, spooned and leveled
- 2 tablespoons packed light brown sugar
- 1 tablespoon baking powder
- 2 teaspoons pumpkin pie spice
- 1/2 teaspoon ground cinnamon
- 1 teaspoon fine salt
- 1 1/2 cups whole milk, at room temperature
- 3 large eggs, at room temperature
- 6 tablespoons unsalted butter, melted and slightly cooled
- 2 teaspoons pure vanilla extract
- 2 tablespoons pure maple syrup
- 1/2 cup chopped pecans, optional
- Neutral oil or nonstick spray, for the waffle iron
For serving:
- Warm maple syrup
- Softened butter
- Powdered sugar or whipped cream, optional
If you want to roast your own squash, the method is exactly the same one I use for my Roasted Butternut Squash Soup Recipe, just without the broth.
Kitchen Equipment Needed
Nothing exotic on this list. A decent waffle iron is the one piece of equipment that genuinely changes the outcome, since even heat is what gives you crisp edges instead of pale, soft waffles.
- Belgian waffle maker with deep pockets
- Food processor or blender for pureeing squash
- Rimmed baking sheet for roasting
- Chef’s knife sturdy enough for winter squash
- Wire cooling rack to keep waffles crisp
- Two large mixing bowls
- Balloon whisk
- Measuring cups and spoons
- 1/3 cup measure or small ladle for portioning batter
- Silicone spatula
Read Also: Buttermilk Belgian Waffles Recipe
Recommended Products for This Recipe
These are the products I actually keep in my own kitchen and reach for whenever squash waffles are on the menu.
I have burned through enough cheap waffle irons and watery canned purees to know where it pays to spend a little more.
1. Cuisinart Double Belgian Waffle Maker
This is the machine that convinced me deep pockets matter.
It holds heat steadily between batches, which means waffle number six comes out just as crisp as waffle number one, and the double plates cut my cooking time nearly in half.
2. Canned Organic Butternut Squash Puree
On weekday mornings I skip roasting entirely and open a can.
Look for a puree with squash as the only ingredient, since the thicker, less watery versions give you the best batter consistency without any adjusting.
3. Grade A Dark Amber Maple Syrup
Light syrup gets lost against the spice in these waffles.
A darker grade has enough caramel depth to stand up to the cinnamon and squash, and a little goes a long way.
4. Nordic Ware Half Sheet Pan
If you roast your own squash, a heavy uncoated aluminum pan will give you real caramelized edges instead of steamed cubes.
Mine also doubles as the pan I use to hold finished waffles in a warm oven.
5. Silicone Pastry Brush
Greasing a hot waffle iron with a brush gives you a thin, even coat that nonstick spray tends to miss in the corners.
The silicone bristles will not shed or melt against hot plates.
That same sheet pan and brush combination is what I rely on for my Butternut Squash Casserole Recipe, so nothing here is a single-use purchase.
Step-by-Step Instructions: How to Make Butternut Squash Waffles
1. Roast and Puree the Butternut Squash
- Preheat your oven to 400°F. Line a rimmed baking sheet with parchment paper for easy cleanup.
- Cut a medium butternut squash, about 2 to 2 1/2 pounds, in half lengthwise using a sturdy chef’s knife. Steady it on a flat cut side first so it does not roll.
- Scoop out the seeds and stringy pulp with a spoon and discard them.
- Place both halves cut side down on the prepared baking sheet. Roasting them face down traps steam and speeds up cooking.
- Roast for 40 to 50 minutes, until a knife slides into the thickest part with no resistance.
- Let the halves cool for 15 minutes, then scoop the flesh away from the skin with a large spoon.
- Transfer the flesh to a food processor and blend until completely smooth, about 45 seconds, scraping down the sides once.
- Measure out 1 1/2 cups of puree. If it looks loose or watery, spread it on a plate for 10 minutes to let excess moisture evaporate.
- Let the puree cool to room temperature before it goes anywhere near the eggs. Skip this whole step if you are using canned puree.
2. Preheat the Waffle Iron and Set Up a Warm Oven
- Plug in your Belgian waffle maker and set it to medium-high. It needs a full 10 minutes to reach temperature, so start it before you mix anything.
- Set your oven to 200°F and slide a wire cooling rack onto a baking sheet inside it. This is where finished waffles will wait without turning soggy.
- Brush the waffle plates lightly with neutral oil once the iron is hot. Do this again between every batch or two.
3. Whisk Together the Dry Ingredients
- In a large mixing bowl, add the 2 cups flour, 2 tablespoons brown sugar, 1 tablespoon baking powder, 2 teaspoons pumpkin pie spice, 1/2 teaspoon cinnamon, and 1 teaspoon salt.
- Whisk for a full 20 to 30 seconds. You are distributing the baking powder evenly, and uneven leavening is the most common cause of flat waffles.
- Break up any lumps of brown sugar with your fingers as you go.
- Set this bowl aside and do not add anything wet to it yet.
4. Combine the Wet Ingredients
- In a second large bowl, whisk the 3 eggs until the yolks and whites are fully blended and slightly foamy.
- Add the 1 1/2 cups cooled butternut squash puree and whisk until no orange streaks remain.
- Pour in the 1 1/2 cups room temperature milk and whisk again until the mixture is smooth and pourable.
- Add the 2 teaspoons vanilla extract and 2 tablespoons maple syrup, then whisk to combine.
- Stream in the 6 tablespoons melted butter while whisking constantly. Adding it slowly keeps it from seizing into little clumps against the cold puree.
5. Bring the Batter Together
- Pour the wet mixture into the bowl of dry ingredients all at once.
- Fold with a silicone spatula using about 12 to 15 strokes, just until you no longer see dry flour. A few small lumps are exactly what you want.
- Stop mixing the moment the flour disappears. Overmixing develops gluten and gives you tough, chewy waffles instead of tender ones.
- Fold in the 1/2 cup chopped pecans now if you are using them, with three or four gentle strokes.
6. Rest the Batter
- Let the batter sit on the counter for 10 minutes, uncovered.
- During this rest the flour hydrates fully and the baking powder starts working, which gives you a noticeably lighter waffle.
- The batter will thicken as it sits and should mound slightly on a spoon. If it becomes too stiff to pour, whisk in milk 1 tablespoon at a time.
7. Cook the Waffles
- Scoop about 1/3 cup of batter into the center of each waffle well. Deep Belgian pockets may take closer to 1/2 cup.
- Spread the batter gently toward the edges with the back of a spoon, stopping about half an inch from the rim.
- Close the lid and cook for 4 to 5 minutes without opening it. Squash batter takes slightly longer than plain batter because of the extra moisture.
- Watch the steam rather than the clock. When the heavy stream of steam slows to a wisp, the waffle is close to done.
- Open the lid and check the color. You want a deep golden brown with crisp, set edges, so give it another 30 to 60 seconds if it looks pale.
- Lift the waffle out with a heatproof fork or silicone tongs, never a metal knife, which will scratch the plates.
8. Keep Them Warm and Serve
- Move each finished waffle to the wire rack in the warm oven. Never stack them on a plate, because trapped steam softens the crust immediately.
- Re-grease the plates and repeat with the remaining batter, which should give you about 8 Belgian waffles.
- Serve them hot with softened butter and warm maple syrup, plus a dusting of powdered sugar if you are feeling festive.
Another favorite: Banana Protein Waffles
Tips for The Best Butternut Squash Waffles
Most waffle problems come down to two things. Batter that is too wet, or an iron that is not hot enough.
- Drain wet puree. Homemade puree varies a lot, so let loose puree sit on a plate for a few minutes before measuring.
- Bring eggs and milk to room temperature. Cold dairy firms up the melted butter into little beads that never incorporate.
- Do not open the lid early. A half-set waffle will tear straight down the middle, and you cannot fix it.
- Grease between batches. Squash batter has natural sugars that stick more than plain batter does.
- Cook them a shade darker than you think. These waffles look done before the interior has finished setting.
- Whisk the dry ingredients thoroughly. Pockets of baking powder create bitter spots and uneven rise.
- Use the wire rack. This single habit is the difference between crisp waffles and floppy ones.
- Separate the eggs for extra lift. Fold in stiffly beaten whites at the very end if you want a bakery-level airy texture.
I picked up most of these habits while testing my Belgian Waffle Recipe, and they hold true for just about any batter.
Serving Suggestions
Maple syrup and butter is the classic route, and honestly it is hard to improve on.
The squash flavor is mellow enough that almost any topping works with it.
For a fuller brunch spread I lean savory alongside the sweet. Crisp bacon or breakfast sausage balances the spice beautifully.
Whipped cream and toasted pecans turn these into something closer to dessert. A spoonful of Greek yogurt and a drizzle of honey keeps them on the lighter side.
Toppings and pairings that work well:
- Warm maple syrup and salted butter, the default for good reason
- Cinnamon whipped cream with toasted pecans on top
- Greek yogurt and honey for a lighter finish
- Crisp bacon or breakfast sausage on the side
- A fried egg and fresh chives if you want to go fully savory
- Sautéed apples cooked down with brown sugar and butter
- Hot coffee or chai to match the warm spices
You might also enjoy: Pumpkin French Toast Bake
Variations of Butternut Squash Waffles
This batter takes substitutions well, which is why it has become my default fall waffle base.
The squash brings enough moisture that you have room to play with the flour and dairy.
- Whole wheat version. Swap 1 cup of the all-purpose flour for white whole wheat and add 2 tablespoons extra milk.
- Buttermilk waffles. Replace the milk with buttermilk and cut the baking powder to 2 teaspoons, then add 1/2 teaspoon baking soda.
- Savory squash waffles. Leave out the sugar, maple syrup, and spices, then add fresh thyme, black pepper, and a cup of shredded Gruyère.
- Pumpkin swap. Canned pumpkin puree works measure for measure with no other changes.
- Chai spiced. Replace the pumpkin pie spice with ground cardamom, ginger, and a pinch of cloves.
- Dairy free. Use oat milk and melted coconut oil in place of the milk and butter.
- Brown butter upgrade. Brown the butter before adding it for a nutty, toasted depth.
- Pancake version. Thin the batter with 1/4 cup extra milk and cook on a griddle instead.
For a gluten free take on the same idea, my Gluten Free Belgian Waffles batter adapts easily with squash puree folded in.
Storage and Reheating
These waffles were built for making ahead. I almost always cook a double batch specifically so there is a stash in the freezer.
- Refrigerator. Cool completely, then store in an airtight container for up to 4 days.
- Freezer. Freeze in a single layer on a sheet pan for an hour, then transfer to silicone freezer bags for up to 3 months.
- Toaster reheating. The best method by far, straight from frozen on a medium setting for 2 to 3 minutes.
- Oven reheating. Arrange on a wire rack at 350°F for 8 to 10 minutes for a whole batch at once.
- Air fryer reheating. Four minutes at 350°F brings the edges right back to crisp.
- Skip the microwave. It works in a pinch but leaves the waffles limp and rubbery.
- Batter storage. Refrigerate leftover batter for up to 24 hours and stir gently before using.
Read Also: Buttermilk Waffles Recipe
Nutritional Facts
The numbers below are estimates for one Belgian waffle out of eight, made with whole milk and without the optional pecans or any toppings.
Actual values will shift depending on your brand of puree and how generous you are with the maple syrup.
- Calories: 295
- Total Fat: 13 g
- Saturated Fat: 7 g
- Cholesterol: 90 mg
- Sodium: 490 mg
- Total Carbohydrates: 36 g
- Dietary Fiber: 2 g
- Sugars: 9 g
- Protein: 8 g
- Vitamin A: 95 percent of the daily value
- Potassium: 290 mg
Squash puree carries this kind of nutritional weight in savory dishes too, which is why it anchors my Butternut Squash Lentil Soup Recipe.
Health Benefits of Key Ingredients
Waffles are not health food, and I am not going to pretend otherwise.
What I will say is that swapping a cup and a half of squash into breakfast is a genuinely worthwhile trade.
Butternut squash is remarkably rich in beta carotene, which your body converts to vitamin A.
It also brings fiber and potassium to a dish that otherwise offers neither.
The eggs and milk contribute complete protein, which helps these waffles actually hold you until lunch.
Warm spices like cinnamon round things out with antioxidant compounds.
What the key ingredients bring to the table:
- Butternut squash. High in beta carotene, vitamin C, fiber, and potassium, with very few calories for the volume.
- Eggs. Complete protein plus choline, which supports brain and liver function.
- Milk. Calcium, vitamin D, and additional protein for staying power.
- Cinnamon. Contains polyphenols studied for their role in blood sugar regulation.
- Pecans. Healthy monounsaturated fats, magnesium, and a satisfying crunch.
- Maple syrup. Still sugar, but it carries trace manganese and zinc that refined sugar does not.
For another way to put a whole squash to work, try: Kale And Roasted Butternut Squash Salad Recipe
FAQs About Butternut Squash Waffles
1. Can I use canned butternut squash puree instead of roasting my own?
Absolutely, and I do it constantly on busy mornings. Canned puree is often thicker and more consistent than homemade, which actually works in your favor here.
Just check the label to make sure squash is the only ingredient. Anything with added sugar or seasoning will throw off the balance of the batter.
2. Why are my waffles soft instead of crisp?
The usual culprit is stacking them on a plate straight off the iron. Trapped steam softens the crust within a minute or two.
Move each one to a wire rack in a 200°F oven instead. The second most common cause is pulling them too early, so let them go a shade darker than feels comfortable.
3. Can I make the batter the night before?
You can, though the waffles will rise slightly less. Mix everything, cover the bowl, and refrigerate for up to 24 hours.
Stir gently before cooking and expect a thicker batter. Whisk in a splash of milk if it is too stiff to spread.
4. Can I substitute pumpkin puree for the butternut squash?
Yes, one for one with no other adjustments needed. Pumpkin is slightly more assertive in flavor and a touch wetter, but the results are nearly identical.
Sweet potato puree also works well here. It gives you a sweeter, denser waffle with a similar color.
5. Do I need a Belgian waffle maker specifically?
Not at all. A standard thin-grid waffle iron works fine, you will just get more waffles that cook a minute or so faster.
Reduce the batter to about 1/4 cup per waffle for a standard iron. Watch the steam rather than following the timing exactly.
My Vegan Belgian Waffles answers a lot of the egg substitution questions that come up with this batter too.
Butternut Squash Waffles
Ingredients
- 1 1/2 cups butternut squash puree homemade or canned, thick and smooth; 340g
- 2 cups all-purpose flour spooned and leveled; 240g
- 2 tablespoons packed light brown sugar 25g
- 1 tablespoon baking powder 12g
- 2 teaspoons pumpkin pie spice 4g
- 1/2 teaspoon ground cinnamon 1g
- 1 teaspoon fine salt 6g
- 1 1/2 cups whole milk at room temperature; 360ml
- 3 large eggs at room temperature
- 6 tablespoons unsalted butter melted and slightly cooled; 85g
- 2 teaspoons pure vanilla extract 10ml
- 2 tablespoons pure maple syrup 30ml
- 1/2 cup chopped pecans optional; 60g
- neutral oil or nonstick spray for the waffle iron
- warm maple syrup for serving
- softened butter for serving
- powdered sugar or whipped cream optional, for serving
Equipment
- Belgian waffle maker with deep pockets
- Food processor or blender for pureeing squash
- Rimmed baking sheet for roasting squash
- Chef’s knife sturdy enough for winter squash
- Wire cooling rack to keep waffles crisp
- Measuring cups and spoons
- 1/3 cup measure or small ladle for portioning batter
- Silicone spatula
- Parchment paper for lining baking sheet
- Silicone pastry brush for greasing waffle iron
- Heatproof fork or silicone tongs for lifting waffles
Method
- Preheat oven to 400°F. Line a rimmed baking sheet with parchment paper. Cut a medium butternut squash (about 2 to 2 1/2 pounds) in half lengthwise, scoop out seeds, and place cut side down on the prepared baking sheet.
- Roast for 40 to 50 minutes until a knife slides into the thickest part with no resistance. Let cool for 15 minutes, then scoop the flesh away from the skin and blend in a food processor until completely smooth, about 45 seconds.
- Measure out 1 1/2 cups of puree. If it looks loose or watery, spread it on a plate for 10 minutes to let excess moisture evaporate. Let cool to room temperature before using. Skip this whole step if using canned puree.
- Plug in your Belgian waffle maker and set it to medium-high. It needs a full 10 minutes to reach temperature. Set your oven to 200°F and slide a wire cooling rack onto a baking sheet inside it to keep finished waffles warm.
- In a large mixing bowl, whisk together the 2 cups flour, 2 tablespoons brown sugar, 1 tablespoon baking powder, 2 teaspoons pumpkin pie spice, 1/2 teaspoon cinnamon, and 1 teaspoon salt for a full 20 to 30 seconds. Break up any lumps of brown sugar. Set aside.
- In a second large bowl, whisk the 3 eggs until fully blended and slightly foamy. Add the 1 1/2 cups cooled butternut squash puree and whisk until no orange streaks remain.
- Pour in the 1 1/2 cups room temperature milk and whisk until smooth and pourable. Add the 2 teaspoons vanilla extract and 2 tablespoons maple syrup, then whisk to combine.
- Stream in the 6 tablespoons melted butter while whisking constantly. Adding it slowly keeps it from seizing into little clumps against the cold puree.
- Pour the wet mixture into the bowl of dry ingredients all at once. Fold with a silicone spatula using about 12 to 15 strokes, just until you no longer see dry flour. A few small lumps are exactly what you want. Fold in the 1/2 cup chopped pecans now if using, with three or four gentle strokes.
- Let the batter sit on the counter for 10 minutes, uncovered. During this rest the flour hydrates fully and the baking powder starts working. If the batter becomes too stiff to pour, whisk in milk 1 tablespoon at a time.
- Brush the waffle plates lightly with neutral oil once the iron is hot. Scoop about 1/3 cup of batter into the center of each waffle well. Deep Belgian pockets may take closer to 1/2 cup. Spread the batter gently toward the edges with the back of a spoon, stopping about half an inch from the rim.
- Close the lid and cook for 4 to 5 minutes without opening it. Watch the steam rather than the clock. When the heavy stream of steam slows to a wisp, the waffle is close to done. You want a deep golden brown with crisp, set edges.
- Lift the waffle out with a heatproof fork or silicone tongs, never a metal knife. Move each finished waffle to the wire rack in the warm oven. Never stack them on a plate. Re-grease the plates and repeat with the remaining batter.
- Serve them hot with softened butter and warm maple syrup, plus a dusting of powdered sugar if you are feeling festive.
Nutrition
Notes
- Drain wet puree: Homemade puree varies a lot, so let loose puree sit on a plate for a few minutes before measuring.
- Bring eggs and milk to room temperature: Cold dairy firms up the melted butter into little beads that never incorporate.
- Do not open the lid early: A half-set waffle will tear straight down the middle, and you cannot fix it.
- Grease between batches: Squash batter has natural sugars that stick more than plain batter does.
- Cook them a shade darker than you think: These waffles look done before the interior has finished setting.
- Whisk the dry ingredients thoroughly: Pockets of baking powder create bitter spots and uneven rise.
- Use the wire rack: This single habit is the difference between crisp waffles and floppy ones.
- Separate the eggs for extra lift: Fold in stiffly beaten whites at the very end if you want a bakery-level airy texture.
- Make ahead: Cool completely, then store in an airtight container for up to 4 days. Freeze in a single layer on a sheet pan for an hour, then transfer to silicone freezer bags for up to 3 months. Reheat straight from frozen in a toaster on medium for 2 to 3 minutes.
- Substitutions: Canned pumpkin puree works measure for measure. Sweet potato puree also works. For buttermilk waffles, replace milk with buttermilk and cut baking powder to 2 teaspoons, then add 1/2 teaspoon baking soda. For dairy free, use oat milk and melted coconut oil.
Private Notes
Tried this recipe?
Let us know how it was!Conclusion
There is a particular kind of satisfaction in turning a squash you were not sure what to do with into a stack of golden waffles.
These have earned a permanent spot in my fall rotation, and I suspect they will in yours too.
Make them on a slow Saturday when nobody is rushing anywhere. Then make a double batch so your Tuesday self has something good waiting in the freezer.
The squash keeps them tender, the spices keep them interesting, and the waffle iron does the hard part. That is about as good a deal as breakfast gets.
If you give these Butternut Squash Waffles a try, I would love to hear how they turned out.
Leave a comment below with your favorite topping combination, and share this recipe with someone who has a lonely squash sitting on their counter.
Recommended:
- Butternut Squash And Sweet Potato Soup
- Curried Butternut Squash Soup Recipe
- Peach Pancakes Recipe
- Strawberry Buttermilk Pancakes With Honey Butter
- Apple Butternut Squash Soup
