It’s autumn, the pumpkin spice is in the air. Cinnamon, nutmeg, awkward orange dye. Pumpkin is in the spotlight as THE fall flavour.
I say, nuts to that, let’s get squashing!!!! (For reals though, pumpkin overnight oats?! Yes ma’am! )
Ladies and gentlemen, I think I’ve just created Butternut Squaffles. Patent pending.
There are times when breakfast deserves to be dinner. I love it, you love it, for goodness sake, kids love it.
The bad news? It’s tough to make breakfast-dinner feel like it’s even a little good for you. You know, not dessert?
Enter, the butternut squaffle!
The way I see it, if you can make a pumpkin pancake, a pumpkin donut, a pumpkin oreo, even, why not try adding a little velvety, sweet, cinnamon spiced butternut squash?
By adding last night’s roasted squash puree to a fairly straightforward waffle batter, adding a heavy dose of cinnamon, a splash of vanilla and a hint of nutmeg, I’ve ended up with crisp on the outside, fluffy on the inside, rich, sweet and earthy waffles.
So they’re still waffles, but squash! So, at least we can feel a little better about waffles if vegetables are present.
Served with a huge pile of blackberries, a sprinkle of homemade pumpkin spice granola (ok,OK, I like pumpkin too ), a drizzle of honey and a spoonful of Greek yogurt, butternut squaffles were a hit, and managed a bit of good for you too.
2 1/2 cups AP flour
2 tsp baking powder
1 1/2 tbsp brown sugar
Dash of salt
1 1/2 tsp cinnamon (I probably doubled this. I never measure cinnamon and nobody ever complains )
1 1/2 cups milk
I tsp vanilla (see :cinnamon )
3/4 cup butternut squash puree (last night’s leftovers!)
1/4 cup sunflower oil
Whisk together dry ingredients in a large bowl. In a large measuring cup, mix wet ingredients (except squash)
Add wet to dry, then add squash. Whisk batter to break up and distribute the squash. Batter should be thick.
Spray waffle iron with cooking oil before using.
This made us a batch of 10 waffles, most of which will be frozen and reheated in the toaster.