Good Morning everyone! This heat has me dreaming of cool, fall weather. Or more importantly, fall recipes! Fall is absolutely, 100% my favorite time of year. So no surprise that I am ready to dive into fall recipes!
I’ve been dreaming up this idea for roasted butternut squash waffles for a while now. The sweet smell of baking cinnamon will bring the whole house into your kitchen to see what you’re making. I’m pretty proud of this recipe, it’s my 2nd time to make a baking recipe on my own !
For these waffles, you’ll need:
1 cup cake or pastry flour
1/2 cup cornmeal
1/2 cup sugar
1/4 teaspoon salt
1 teaspoon cinnamon
1/8 teaspoon nutmeg
2 teaspoons of baking powder
1 tablespoon of vanilla
3/4 cup butternut squash purée
This yields about 6 large waffles.
In a mixing bowl, whisk together all the dry ingredients. Set aside.
For the butternut squash purée, you’ll need to roast the squash in the oven as shown here. After you roast the squash in the oven, remove the seeds and guts. Place the chunks of soft butternut squash into a food processor with the vanilla extract. Pulse until smooth. Add 1 tablespoon of water if needed to help blend.
Once smooth, mix egg and butternut squash purée together on medium speed for about 45 seconds.