“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
(David Loftus/PA)
Roasted butternut squash waffles
Print Recipe
Nutrition Facts
Roasted butternut squash waffles
Amount Per Serving
Calories 245 Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 8g50%
Cholesterol 73mg24%
Sodium 435mg19%
Potassium 342mg10%
Carbohydrates 27g9%
Fiber 1g4%
Sugar 3g3%
Protein 6g12%
Vitamin A 4440IU89%
Vitamin C 8mg10%
Calcium 131mg13%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

Roasted butternut squash waffles

A new twist on the traditional Swedish waffle
Course: Breakfast, Brunch
Cuisine: Swedish
Servings: 8 waffles
Calories: 245kcal
Author: Rachel Khoo

Equipment

  • Waffle iron

Ingredients

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

Method

  • 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.

Nutrition

Calories: 245kcal | Carbohydrates: 27g | Protein: 6g | Fat: 13g | Saturated Fat: 8g | Cholesterol: 73mg | Sodium: 435mg | Potassium: 342mg | Fiber: 1g | Sugar: 3g | Vitamin A: 4440IU | Vitamin C: 8mg | Calcium: 131mg | Iron: 2mg

The Little Swedish Kitchen by Rachel Khoo is published by Michael Joseph. Photography David Loftus.

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