Great Fall Flavor: Brown Butter Squash WafflesElizabeth Stark
This brown butter squash waffle recipe makes great use of leftover roasted squash, it can also be made with freshly prepared butternut squash or canned pumpkin. Squash lends an fresh taste and airy texture to these fluffy waffles. The subtle flavors come through beautifully, without knocking you over the head.
These simple brown butter squash waffles are perfect for a casual family morning or a special occasion brunch. Head below for the delicious recipe!
Brown Butter Squash Waffles (adapted from Smitten Kitchen)
makes 8 waffles
1 1/4 cups unbleached all-purpose flour
3 tablespoons turbinado sugar
1 1/4 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon sea salt
1 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 cup buttermilk
1/2 cup pureed butternut squash (see here for recipe)
3 tablespoons unsalted butter, browned and cooled¨vegetable oil for coating waffle iron
Preheat your waffle iron. Set a baking sheet in the oven and preheat to 200 degrees F.
Make the brown butter (see here for a brown butter tutorial)
In a small bowl, combine the flour, sugar, baking powder, baking soda, sea salt, and spices.
In a large bowl, whisk the eggs and then add the buttermilk and pureed squash. Stir until smooth. Fold in the dry ingredients and then drizzle in the butter.
Grease waffle iron according to manufacturer’s instructions. Add 1/3 cup batter per waffle. Set cooked waffles in the oven.
Serve with butter, syrup, and sliced fruit.