Late (like really late) breakfasts are sort of our thing during the week. At about 11am I realize I haven't properly fed my 2 year old breakfast. I mean he's had a banana, and possibly a piece of toast. But by late morning when it is clear that he will not last until lunch time we whip up a large batch of waffles or pancakes. Like these roasted squash pancakes.
These waffles are hearty yet fluffy. Filled with pureed roasted butternut squash and maple syrup. I think they would be wonderful served on Christmas morning. Snow, hot cocoa, and waffles piled high.
The waffles were adapted from these Vanilla Bean Sweet Potato Waffles, which are equally amazing.
Butternut Squash Waffles
1 small butternut squash, peeled and cubed
1 tablespoon olive oil
1 1/2 cups flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
2 tablespoons brown sugar
2 teaspoons vanilla extract
2 large eggs
5 tablespoons unsalted butter, melted
1/4 cup maple syrup, plus more for serving
1 1/4 cup buttermilk
Preheat the oven to 400 degrees. Place cubed squash onto a parchment lined baking sheet and toss with olive oil. Roast for 30 minutes, tossing once. Remove from the oven and set aside to cool.
In a medium bowl, combine flour, baking powder, baking soda, salt, cinnamon and nutmeg. Set aside.
In a food processor, puree the cooled butternut squash. You want 1 cup of squash puree.
In a medium bowl, mix together eggs and brown sugar. Add vanilla extract, melted butter, maple syrup and buttermilk and 1 cup of squash puree. Combine together.
Add the wet ingredients to the dry ingredients and fold together.
Heat waffle iron, making sure to use cooking spray. Add batter to your waffle iron and cook according to your waffle irons directions.
Serve with maple syrup.