>Butternut Squash Waffles

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Lazy Saturday mornings make me happy. No real plans, nowhere to be and time to actually make breakfast rather than grab it on the run.

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)

serves 3-4

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 egg

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.

Cinnamon Cream

1/2 cup greek yogurt

1/2 teaspoon cinnamon

1 teaspoon honey

sprinkle of nutmeg

Mix ingredients together until smooth. Add to waffles.

I covered mine in maple syrup too…simply divine.