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Butternut Squash Waffles

Butternut Squash Waffles

iamwinfred
Golden and crisp on the outside, custardy in the middle, and faintly sweet from the squash itself, these Butternut Squash Waffles are the reason my waffle iron never gets put away once the weather turns. The squash adds moisture, a gentle earthy sweetness, and a sunset orange color that makes a plate of waffles look like a special occasion. The batter comes together in one bowl of dry ingredients and one bowl of wet, and the waffle iron does the rest. They taste like a cozy Saturday morning rather than a vegetable you are eating out of obligation.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Breakfast, Brunch
Cuisine American
Servings 8 Belgian waffles
Calories 295 kcal

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
  • Two large mixing bowls
  • Balloon whisk
  • 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

Ingredients
  

For the Waffles

  • 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

For Serving

  • warm maple syrup for serving
  • softened butter for serving
  • powdered sugar or whipped cream optional, for serving

Instructions
 

  • 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.

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.

Nutrition

Serving: 1Belgian waffleCalories: 295kcalCarbohydrates: 36gProtein: 8gFat: 13gSaturated Fat: 7gCholesterol: 90mgSodium: 490mgPotassium: 290mgFiber: 2gSugar: 9gVitamin A: 95IU
Keyword belgian waffle recipe, butternut squash waffles, easy waffle recipe, fall breakfast recipes, freezer friendly waffles
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