Colorful & comforting seasonal recipes for savory dishes, sweets and cocktails. 

Butternut Squash Waffles & Bourbon-Maple Creme Fraiche

Butternut Squash Waffles & Bourbon-Maple Creme Fraiche

I like waffles best with some sense of savory. The butternut squash offers a hint of heartiness to these waffles, making them both filling and satiating. It's a nice way to slip squash (or vegetables in general) into breakfast. 

Roasted Butternut Squash Puree
Makes 1 1/2 cups from half of the squash
1 butternut squash
1 tablespoon olive oil 

Only about half of the squash is needed for the waffles. Reserve the remaining half for a separate recipe, or roast, puree, and freeze it for future use. 

Preheat oven to 400 degrees fahrenheit. 

Remove the top and bottom from the squash and slice in half, lengthwise. Scoop out and discard the seeds. Roast the squash cut-side up on a lightly oiled baking sheet. Bake for 50-60 minutes or until the squash is extremely tender. Remove from the oven and let cool completely. Puree the roasted squash in a food processor, blending until smooth and stopping to scrap down the sides of the food processor as need. The puree will be thick and dense. Set aside 1 1/2 cups of the butternut squash puree for the waffles.

Maple-Bourbon Creme Fraiche
Makes just over 1 cup
1 cup creme fraiche
3 tablespoons maple syrup
2 tablespoons bourbon 

Whisk together creme fraiche, maple syrup and bourbon. Break up any clumps then refrigerate until the waffles are ready to serve. Skip the bourbon if you like and replace it with brewed coffee or additional maple syrup. 

Butternut Squash Waffles
Makes 12 waffles
2 cups flour all purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
2 tablespoons brown sugar, packed
1 teaspoon cinnamon
1 teaspoon salt
1 1/2 cups butternut squash puree
2 cups buttermilk
4 tablespoons butter (1/2 stick), melted
3 tablespoons maple syrup
2 eggs

Mix together flour, baking powder, baking soda, brown sugar, cinnamon and salt in a large mixing bowl. In a separate medium-sized mixing bowl, combine butternut squash puree, buttermilk, melted butter and maple syrup. Beat eggs in a separate bowl and whisk them into the wet ingredients. Fold the wet ingredients into the dry ingredients until just combined. Set aside and heat the waffle iron according to its instructions. 

When the waffle iron is preheated, pour in and cook 1/3 cup of batter until golden brown. Garnish with maple-bourbon creme fraiche and fresh mint leaves.

-Mallory

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