I used to get overwhelmed seeing the different squashes displayed at the beginning of fall. But after some experimentation, I’ve learned they are pretty easy to prepare. And I’ve chosen a favorite: butternut squash.
When I saw this recipe for Butternut Squash Waffles on Frugal Organic Mama, I knew I had to try them. These tasted really good and Big A took to them (Little D opted for pumpkin pancakes — long story). I also regularly add butternut squash to muffins, roast them and recently tried butternut squash soup (still working on perfecting the recipe).
To get the puree, I use this method from 5 Dollar Dinners, where I cut the squash in half and place it in a glass dish flesh side down with about an inch of water covered with foil for 50 minutes (at 350F). When it’s done the flesh is soft so you just discard the seeds and scoop it out.
Or, like I did the last time, you can poke some holes in the squash with a fork and nuke it for 2-3 minutes so it’s easier to peel and cut. Then cut it into chunks and steam it. Of course you can always buy the squash already chopped in a bag for convenience. For more of a puree texture, simply blend in a food processor or blender.
Do you have a favorite squash to cook with?
- 1¾ cup whole-wheat pastry flour (or white flour)
- 2 Tablespoons flaxseed meal
- 1 Tablespoon sugar
- 1 Tablespoon baking powder
- ¼ teaspoon cinnamon
- ⅛ teaspoon nutmeg
- 2 eggs
- 1¾ cup milk
- ⅓ cup canola oil (or other)
- ½ cup butternut squash puree
- 1 teaspoon vanilla
- Steam chopped up squash until soft and then puree in a food processor.
- Mix the flour with the rest of the dry ingredients in a large bowl and set aside. In another bowl mix the eggs, milk, oil, squash and vanilla.
- Combine both the wet and dry ingredients and mix until well combined. Turn the waffle iron on to medium setting and spray with cooking spray.
- Pour ½ cup portions of the batter into the waffle iron and remove when browned.