Squaffles - Squash Waffles
Waffles get a boost of flavor and nutrition from cooked butternut, candy roaster, or any winter squash, along with ground pumpkin seeds. Top with pumpkin butter and tahini, or just syrup and butter.
Equipment
- Waffle iron
- Whisk or electric beater
Ingredients
- ½ cup Mashed cooked squash See my baked squash or instant pot squash master recipes. Use canned pumpkin if you have to.
- ¼ cup Pumpkin seeds Hulled, dark green in color
- 2 Eggs, separated
- 1 cup Milk Substitute a non-dairy alternative if preferred. Replacing half the milk with yogurt, buttermilk, or sour cream adds flavor.
- 1 Tbsp Butter, melted Substitute with a vegan alternative or omit if preferred.
- 2 Tbsp Pumpkin butter, divided Such as Trader Joe's brand
- ¼ tsp Salt
- 3/4 cup All purpose flour
- 1 tsp Baking powder
- ¼ tsp Baking soda
For topping the waffles
- Sesame tahini, more pumpkin butter, and whole pumpkin seeds. As desired
Instructions
- Mash the squash in a mixing bowl.
- Grind the pumpkin seeds in a coffee grinder, spice mill, or mini processor. Add to squash.
- Separate the eggs, adding the yolk to the squash and the white to a separate small bowl.
- Add the milk, melted butter, and pumpkin butter to the squash. Stir to combine.
- Mix the flour, baking powder, baking soda, and salt in a separate bowl.
- Add dry ingredients to wet and stir until just combined.
- Beat egg whites until stiff. Fold into batter.
- Cook in waffle iron.
- Serve with sesame tahini, pumpkin butter, and pumpkin seeds. Or toppings you prefer
Notes
This recipe builds on the recipe 'Golden Yam Waffles' from The Joy of Cooking, 5th Edition (1964).