Butternut Squaffles
Makes 4 large waffles in a standard waffle maker
Ingredients
- 2 cups pureed butternut squash any winter squash will work
- ⅓ cup cream
- 4 egg yolks
- 4 egg whites
- 1¾ cups flour
- ¾ cup melted butter
- 2 tablespoons maple syrup
- 1 teaspoon baking powder
- Salt
- Fresh thyme
Instructions
- Boil or steam cubed and peeled squash. Puree your tender cubes of cooked squash as smooth as possible. I like to use a Vitamix blender. Combine in one bowl the egg yolks, cream, pureed squash, melted butter, maple syrup. In another bowl combine dry ingredients, the flour, baking powder, thyme, and salt. Whip the egg whites until stiff.
- Combine dry and wet ingredients gently. Fold in egg whites as the final step. Cook in waffle maker.
Chef Yess Bryce offers these sides for colorful summer meals. Her weekly Facebook Live posts at Hell Yess Let’s Cook bring you cooking lessons, including for the Romesco Sauce here. Warning about her videos: strong language and occasional off-color jokes.
