It’s 3/1 seasonal challenge time again. That’s 3 meals, breakfast, lunch and dinner with a seasonal ingredient. If you followed it last month, you will remember I had a hard time with the ingredient, figs. This time the ingredient is a little more up my alley.
This month, the lovely ladies who started this challenge (Stephanie and Consuelo) choose butternut squash. The possibilities are endless, and these puppies are in every grocery store and home garden up here and Canada right now! So for my first meal, I’m making you breakfast. But not just any breakfast, these waffles.
When I saw them, I was skeptical. I’ve made similar waffles and the flavor just didn’t come through. So I adjusted the recipe, and omitted the topping. The secret, fresh sage. Sage brings out the real flavor of butter nut squash, and goat cheese… but that’s another meal… maybe lunch, or even dinner.
For now, pull up a chair, and dig into this stack. Maybe I didn’t eat all of these, but I polished off at least 4.
Butternut Squash and Sage Waffles
1 Cup of Butternut Squash, pureed.
1 ¼ Cup 1% Milk
1/3 Cup of Vegetable Oil
1 ¾ Cup of Flour
3 Teaspoons of Baking Powder
1 Teaspoon of Cinnamon
5-6 Fresh Sage Leaves
For the pureed butternut squash, there are several ways to do this. The way I do it, for a simple puree is, peel the squash with a Y peeler (trust me it makes it way easier) , then chop it up into 1 inch pieces. Boil it in water for 15 minutes, or until tender. Drain the water, and puree in a blender. Allow to cool completely
In a large bowl mix together the cooled butternut squash and milk together. In a smaller bowl , beat eggs, and add to the butternut squash mixture. Mix until combined.
In a medium bowl whisk flour, baking powder and cinnamon. Slowly add the flour mixture to the butternut squash mixture. Add the chopped up sage leaves.
Heat your waffle maker according to the manufacturers directions. When its fully heated, pour the recommended amount of waffle mix.
Pile the waffles 8 high, and add butter and syrup and dig in!