September… Days are getting shorter, kids are back to school. I always liked wrapping up in fluffy cardigans, sipping cup of tea. With cooler mornings I am looking for more comforting food.
I was very lucky to be able to attend Rachel Khoo’s recent book launch ‘ The Little Swedish Kitchen’. She cooked butternut squash waffles then and they were so yummy, I knew I will be recreating them very often. Surprisingly, this was also the first time I tried savoury toppings instead of the usual jam! Rachel served them with caviar, sour cream, chives and onion. I am going for bacon and tomato salad.
If you are cooking for more than 2 people, keep the waffles in the oven at 50C until you have them all done.
Butternut squash waffles
This recipe makes perfect pancakes too, so don't worry if you don't have a waffle maker:) This is recreation by me from 'The Little Swedish Kitchen' by Rachel Khoo.
Ingredients
- 300 g roasted butternut squash
- 100 g melted unsalted butter
- 200 ml buttermilk
- 200 ml milk
- 2 eggs
- pinch cinnamon
- 1 tsp salt
- 200 g plain flour
- 2 tsp baking powder
Instructions
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Mix or mash the butternut squash.
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Add the butter, buttermilk, milk and eggs and mix well.
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Add sifted flour, baking powder, cinnamon and salt to the batter and gently mix. Don't overmix, some lumps are advisable.
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Bake in the waffle maker according to the manufacturer instructions or if you are making pancakes, fry for a couple of minutes until risen and fluffy.
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Serve with toppings of your choice. I love it with bacon, tomatoes and creme fraiche.
Looks great 😙
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Lovely
Thank you:-)