“I had my first Swedish waffle when I visited Skansen, Stockholm’s answer to a zoo and amusement park. There’s plenty to see, with native animals such as moose, wild boar and lynx, and also old Swedish farmhouses where the guides (dressed in traditional costumes) demonstrate how to make typical Swedish food, from knäckebröd to home-smoked fish,” recalls cookery book writer Rachel Khoo.
“The sweet smell of freshly-made waffles enticed me past the wild-boar burger stand in pursuit of a waffle I had spotted earlier, served with a generous dollop of whipped cream and strawberry jam.
“Butternut squash definitely doesn’t feature in a regular Swedish waffle, but it does give it a natural sweetness, which means you can reduce the refined sugar normally added to the batter,” she continues.
“It also gives you the option of turning this into a starter (or even a main when served with a crisp green salad), instead of serving it as a sweet.”
Roasted butternut squash waffles
- Waffle iron
For the waffles:
- 300 g roasted butternut squash or pumpkin
- 100 g cooled melted butter plus extra for greasing the waffle iron
- 200 g buttermilk
- 200 ml whole milk
- 2 medium eggs
- 1/2 tsp ground cinnamon (optional)
- 1 tsp fine sea salt
- 200 g plain flour
- 2 tsp baking powder
To serve as a sweet:
- Strawberry Jam
- Whipped cream
To serve as a savoury option:
- 4 - 6 tbsp crème fraîche
- 1 red onion peeled and finely chopped
- 2 tbsp fresh chives finely chopped
- 2 - 4 tbsp caviar
- Mash the roasted butternut squash or pumpkin and mix with the butter, buttermilk, whole milk and eggs.
- Sift together the remaining waffle ingredients into the bowl and fold to incorporate. Don’t overmix or you’ll get a heavy batter. Leave to rest at room temperature for 20 minutes.
- Heat up your waffle iron, brushing with melted butter if required (no need with non-stick ones). Pour a ladle of batter into the middle. Gently close the lid and cook for a couple of minutes, or until the outside is crisp (this will vary, depending on the heat of your waffle iron).
- Leave to cool for a minute before topping with the garnish of your liking.
The Little Swedish Kitchen by Rachel Khoo is published by Michael Joseph. Photography David Loftus.
Wise Living Magazine may receive a small commission to help support the running of this site from purchases made from links on this page. Affiliate links do not influence our editorial or articles published by Wise Living.