Butternut Squash Buttermilk Waffles


This recipe is prepared for serving as a savory waffle.  However, it is still delicious with maple syrup.  Our favorite way to eat them is topped with a soft boiled egg, apple smoked cowboy bacon, and sliced tomato. If you like a sweeter batter, simply add some warm spices and a little sugar to the recipe.  This waffle recipe is for thinner Scandinavian style waffles.  It has not been tested on a deep-holed Belgian style waffle maker...so if you have one of those, let us know how they turn out!


1 Small butternut squash, peeled, seeds removed, and grated (about 2 cups)

1 Cup whole wheat flour

1 Cup all purpose flour

1 Tbs baking powder

1/2 tsp kosher salt

1/4 Cup canola oil

2 Small eggs

2 Cups buttermilk


Combine dry ingredients in a medium bowl.  In a separate bowl, mix the eggs, oil, and buttermilk.  Pour the wet ingredients onto the flour mixture, along with the grated squash.  Stir until combined.  The batter should be pourable and not too thick.  Add more buttermilk to thin the batter if necessary.  Ladle appropriate quantities of batter into a hot waffle iron as directed by the manufacturer.  Serve immediately, or refrigerate and warm in a toaster oven as needed.

Makes about 12 waffles.