Squaffles – Squash Waffles

We were blessed with a bounty of squash this year – butternut, buttercup, Speckled Hound, Galeux D Eysines, Long Island Cheese, Marina di Chioggia, Lady Godiva, spaghetti squash – you get the idea.  In an effort to make good use of the bounty, I’ll be experimenting with new squash recipes like Pumpkin Oatmeal Cookies, Pumpkin Leather, Pumpkin Wine and today’s recipe – Squaffles – Squash Waffles.

This recipe is adapted from the Wisconsin Pure Maple Syrup Cookbook by the Wisconsin Maple Syrup Producers Association.  Of course, they recommend serving it with pure maple syrup, and I agree.  Ample butter is also very nice.  Alternatively, some applesauce or spiced, cooked apple slices would also be lovely, or peanut butter or nut butter for extra protein.

Squaffles – Squash Waffle Recipe

Dry Ingredients:

• 2 cups all-purpose flour or whole wheat pastry flour – I like King Arthur brand
• 4 teaspoons baking powder
• 1/4 teaspoon cinnamon, preferably organic
• 1/4 cup sugar
• 1 teaspoon salt

Wet Ingredients:

• 3 eggs
• 1 1/2 cup milk (I used about 1/2 cup milk kefir and the rest milk)
• 2 tablespoons butter, melted
• 1/2 cup cooked squash puree, home prepared or canned

Directions:

Preheat your waffle iron. You may want to oil it with some coconut oil to help prevent sticking, as the extra sugar and moisture from the squash makes these waffles a bit prone to stay in the waffle iron.

Combine dry ingredients in a large bowl.  In a medium sized bowl, whisk together wet ingredients.  Pour wet ingredients into dry and whisk until just blended.  Pour batter into waffle iron and cook until crisp.  Do not overfill your iron, as the batter will fluff up a bit.  My large round waffle maker takes just under a cup of batter for these, and I bake them for 4 minutes.  (I’ve got a Presto 03510 FlipSide Belgian Waffle MakerPresto FlipSide Waffle Maker.  We’ve had it for several years and it’s still in great shape, makes very nice waffles and is easy to clean.)  Makes around 5 large, round waffles.

Serve fresh off the waffle maker for a light, crisp waffle.  Because of the moisture of the squash, they will soften as they sit, but you can reheat them in a toaster oven to crisp them up again.  The boys each polished off a waffle without batting an eyelash and said, “Thanks, Mom!”

Here’s how my youngest likes to eat his waffles.  First, apply a dab of butter in each waffle divot.

Then apply a drizzle of real maple syrup over the entire waffle.

Pair up with a large glass of milk and enjoy.  It’s a great way to get a little extra nutrition and flavor into a family favorite – and to use up more squash. 

You may also enjoy The Best Homemade Waffles or Pancakes Ever, which is a recipe with whole wheat flour that includes an overnight soak.

Featured on Homestead Barn Hop #83.

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