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
Servings: 8 waffles
Calories: 245kcal
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