A festive holiday breakfast or brunch dish, these dairy free whole wheat butternut squash waffles are light, fluffy, and deliciously sweet.I’m totally having a moment with butternut squash. First, the Spiced Roasted Butternut Squash Soup. Now, THESE. WAFFLES.
Maybe it’s because I have a soft spot for the underdog squash. Maybe it’s because I overdid pumpkin earlier this fall. Maybe it’s because I like when my skin is glowing orange from all the squash I’ve been eating (KIDDING).
But really, bring on the Bnut squash. I’l take the extra fiber, vitamins A and C, potassium, magnesium, and antioxidants any day. I also wouldn’t object to these waffles any (every) day either. Steve’s a HUGE waffle fan. So much so that a waffle maker was his only request for our wedding registry (that and a Nespresso machine). Shortly after, I made these chai waffles with sautéed pears. But it’s been a while which means my kitchen was long overdue for some waffle magic.Enter dairy free whole wheat butternut squash waffles. If you’re not dairy-free, you could easily sub the non-dairy milk for cow’s milk or better yet, buttermilk. And if you’re gluten-free, these could easily be made gluten-free too using all-purpose gluten free flour. You can also use regular all-purpose flour if you’re not feeling the white whole-wheat flour. All of that to say basically my recipes are just a foundation and you can tweak them to make ’em your own! These waffles turned out to be super light and fluffy and are delicious. The pumpkin pie spice (hello cinnamon, nutmeg, ginger and cloves) and maple syrup provide those warm and spicy festive flavors we all love this time of year. And you really can’t tell that they contain butternut squash unless someone gave you a heads up.
I enjoyed these waffles with sweet, juicy pomegranate seeds, chopped pecans and a drizzle of maple syrup. They’re also delicious with a dollop of whipped coconut cream on top. I’ve also been known to make waffle sandwiches with these for lunch with nut butter and pom seeds.These waffles are a festive and delicious holiday brunch for your family and friends. They’re also great for an average Saturday morning :).Print
- 2 cups white whole wheat flour
- 1 tablespoon baking powder
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon salt
- 1 1/4 cups butternut squash puree
- 1 1/2 cups almond milk
- 1/4 cup maple syrup
- 1/2 cup coconut oil, melted
- 2 eggs, yolks separated
- Optional toppings: maple syrup, chopped pecans, whipped coconut cream, and/or pomegranate seeds
- In a large mixing bowl, add flour, baking powder, pumpkin pie spice, and salt and whisk to combine.
- In a medium bowl, whisk together squash, almond milk, maple syrup, coconut oil, and egg yolks. Add the wet ingredients into the dry ingredients and stir until just combined.
- In small bowl, using a hand blender or whisk, beat the egg whites until stiff peaks form. Slowly fold the egg whites into the batter, stopping short of mixing them all the way through.
- Pour waffle batter (about 1/2 cup) onto preheated waffle iron and cook according to manufacturer’s directions until golden brown.
- Optional: Serve with maple syrup, chopped pecans, whipped coconut cream, and/or pomegranate seeds.
- You can buy canned butternut squash puree or make your own puree by cutting a butternut squash in half lengthwise, removing seeds, brushing with olive oil, sprinkling with 1/4 teaspoon pumpkin pie spice, and roasting at 400 degrees F, cut side down, for 25-35 minutes, or until tender. Then scoop out the flesh of the squash and transfer to a blender or food processor to puree.
This recipe was retested, reshot and revamped to bring you the most delicious (and most beautiful) dish! The original post was published December 2015.
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Tell me, have you ever tried butternut squash in your waffles before? What are your holiday brunch plans?