Its a quintessential fall day here in Utah. Above is moody grey skies, below a slight wind whipping through dried leaves that litter the ground. Golden leaves the size of my palm flutter all around me as I walk through the park. The air is crisp and heady, and causes a deep ache of nostalgia at my core. For someone who grew up with no sense of seasons in the ever humid and hot state of Texas, Utah’s four wonders of the year are pure bliss.
These waffles are divine. The butternut squash and spices make the perfect combination for a hearty fall breakfast. They are even better topped with fresh whipped cream. Whipped cream is so easy and quick to make. I buy local heavy cream from a small grocery store in town that sells dairy in reusable glass bottles. I use about half of one jar to make the whipped cream. Use a handheld blender to mix until the cream becomes light and fluffy.
For the waffles, you will need:
- 2 1/2 cups of flour (I used some leftover coconut flakes for about 1/2 cup of this)
- 1/3 cup of brown sugar (mix white sugar with molasses for a waste free alternative)
- 2 1/4 tsp baking powder
- 1 tsp baking soda
- 1-2 tbsp cinnamon
- 1 1/2 tsp ginger
- dash of cardamom
- dash of nutmeg
- dash of salt
- 4 eggs
- 2 cups of milk or non-dairy milk (I used leftover whey for 1/2 of it)
- 1 cup of pureed butternut squash
- 1/2 stick of vegan or dairy butter melted
Mix the dry ingredients together in a large bowl. In a separate bowl, whisk together the eggs, milk, butter, and pumpkin. Add the wet to dry ingredients and mix until smooth. Pour the batter into a waffle maker to bake. Top with fresh whipped cream, cinnamon, and chocolate chips.
Happy fall y’all!