A golden stack of crisp-but-fluffy butternut squash and creamy Greek yoghurt spelt waffles, studded with dark chocolate.
- 1/4 cup salted butter (plus a little extra, for serving)
- 1 and 1/4 cups butternut, roasted and puréed
- 1 cup full fat Greek yoghurt
- 2/3 cup milk of choice
- 2 eggs, room temperature
- 1/2 tsp sea salt
- 1 tsp cinnamon1 tsp nutmeg1 tsp ground ginger
- 1 and 2/3 cups spelt flour (can substitute with wholemeal)
- 2 tsp baking powder
- 2/3 cup dark chocolate chips (or a bar, chopped)
- 5 tbsp coconut oil, for brushing waffle iron
- Maple syrup or cinnamon + sugar for serving
- Heat butter in a heavy saucepan over medium heat. Continue to cook until the butter begins to foam and become fragrant—then watch for the solids sinking to the bottom of the pan and the colour changing to golden brown. Remove from heat.
- In a food processor or blender, combine the butternut puree, browned butter, yoghurt, milk, eggs, salt and spices. Blitz until smooth.
- In a large bowl, stir together flour and baking powder with a fork until fully mixed. Add chocolate chips, then pour blitzed butternut mixture into same bowl and fold everything together until just combined.
- Preheat waffle iron. Brush with a bit of coconut oil to help edges of waffles crisp up. I use a small ladle—around 1/2 cup per waffle square—to pour batter, although yours might be different. Typically, this batter takes 4-5 minutes to cook through, but you want to be looking for a very golden brown colour, and a firm outer texture that’s easily removed from the waffle iron. Repeat (including brushing with coconut oil each time) until all the waffle batter has been used up.
- Keep waffles warm on a baking tray in a low oven, and serve with a generous swipe of salted butter and maple syrup (or cinnamon sugar—my fave!).