Rachel Khoo

Notebook

Posted by Rachel

July 26th, 2018

Recipe: Roasted Butternut Squash Waffles

My first Swedish waffle experience was at Skansen – a small, traditional zoo in Stockholm. Working my way through the food market, I could see lots of hungry zoo-goers cradling portions of waffles with a mountain of cream and jam. I knew I had to try one and, of course, I absolutely loved it.  I’ve put a Khoo-twist on my waffles, using roasted butternut squash in the batter. It adds a certain sweetness, nuttiness and that wonderful rich colour. You can easily tweak for both sweet and savoury dishes with strawberry jam or a crisp green salad.

Roasted Butternut Squash Waffles

Makes 8 waffles
Preparation time: 15 minutes
Resting time: 20 minutes
Cooking time: 30 minutes
Equipment:  waffle iron

For the waffles: 
300g roasted butternut squash or pumpkin
100g cooled melted butter, plus extra for greasing the waffle iron
200g buttermilk
200ml whole milk
2 medium eggs
1/2 tsp ground cinnamon (optional)
1 tsp fine sea salt
200g plain flour
2 tsp baking powder

To serve as a sweet:
strawberry jam
whipped cream

To serve as a savoury option:
4-6 tbsp créme fraiche
1 red onion, peeled and finely chopped
2 tbsp finely chopped fresh chives
2-4 tbsp Kalix or other 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. Gentle 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.

Top Tip/ If you don’t have a waffle iron, you could make small drop pancakes instead. Heat up a non-stick frying pan on a medium heat, then pour in a small ladleful of batter. Fry for a couple of minutes on each side until golden.

Get Ahead/ The batter can be made the day before and chilled. Take out the fridge 30 minutes before using, so it returns to room temperature. This ensures a lighter, fluffier batter.

The Little Swedish Kitchen is out now on amazon!

Recipe: Roasted Butternut Squash Waffles

Serves Ingredients: For the waffles:  ,300g roasted butternut squash or pumpkin ,100g cooled melted butter, plus extra for greasing the waffle iron ,200g buttermilk ,200ml whole milk ,2 medium eggs ,1/2 tsp ground cinnamon (optional) ,1 tsp fine sea salt ,200g plain flour ,2 tsp baking powder , ,To serve as a sweet: ,strawberry jam ,whipped cream , ,To serve as a savoury option: ,4-6 tbsp créme fraiche ,1 red onion, peeled and finely chopped ,2 tbsp finely chopped fresh chives ,2-4 tbsp Kalix or other 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. Gentle 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. Top Tip/ If you don't have a waffle iron, you could make small drop pancakes instead. Heat up a non-stick frying pan on a medium heat, then pour in a small ladleful of batter. Fry for a couple of minutes on each side until golden. Get Ahead/ The batter can be made the day before and chilled. Take out the fridge 30 minutes before using, so it returns to room temperature. This ensures a lighter, fluffier batter. The Little Swedish Kitchen is out now on amazon!

0 Trackbacks / Pings

One thought on “Recipe: Roasted Butternut Squash Waffles

Leave a Reply

Your email address will not be published. Required fields are marked *

Back to Notebook