When I saw Jessica’s recipe for Whole Wheat Butternut Waffles, I knew this was going to be a weekend treat I’d have to make. And it just happened to be perfect timing because I had a good size chunk of leftover butternut squash in the refrigerator.
Whole Wheat Butternut Waffles (from howsweeteats.com)
2 cups whole wheat pastry flour (I used regular WW flour)
2 teaspoons baking powder
1/4 teaspoon salt
2 tablespoons sugar
1/2 cup butternut squash puree
1 cup milk (I used unsweetened vanilla almond milk)
1 teaspoon vanilla
1 teaspoon cinnamon
1/4 teaspoon nutmeg
Preheat waffle iron. Combine dry ingredients, then stir in squash, egg, milk and vanilla. Scoop about 1/3 cup batter onto waffle iron and cook until heated through.
*Note: I added about 1/4 cup additional milk and 1/4 water to batter because mine was super thick (presumably because I didn’t use pastry flour)
Top with cinnamon cream and a sprinkle of nutmeg.
1/2 cup greek yogurt
1/2 teaspoon cinnamon
1 teaspoon honey
sprinkle of nutmeg
Mix ingredients together until smooth. Add to waffles.