I had about 1/2 cup of butternut squash purée (fondly called butternut “squish” by the little voice in my head) left over from an earlier meal and I have been wanting to make waffles. I had good luck with the savory pumpkin waffles last Fall and Kirsten at Farm Fresh Feasts had made these yummy looking butternut squash waffles recently for inspiration.
The New York Times Cook Book has a Basic Waffle Recipe that I started from. This is not the base recipe I had used for these waffles, and I was not going to beat egg whites by hand today — too many other things to do…
That crisper full of greens also compelled me to make omelets and we had a heck of a breakfast this morning!
Butternut Squash Waffles
- 2 c. flour
- 3 t. baking powder
- 1/2 t. kosher salt
- 2 T. sugar
Whisk dry ingredients together in a medium-large bowl.
- 2 eggs, separated
- 1 c. milk
- 1/2 c. butternut squash purée
- 3 T. shortening, melted
Separate the egg whites into one bowl and the egg yolks in a larger bowl. Beat the egg yolks, then add the milk, squash squish and shortening and mix until combined. Pour the milk mixture into the dry ingredients and mix by hand until all dry ingredients are moistened.
Beat the egg whites until they are stiff, but not too dry. Gently fold the egg whites into the waffle batter.
Heat and oil waffle iron and cook waffles according to your manufacturer’s instructions. Today was the first time my waffles didn’t get stuck and need to be partially destroyed to free them from the waffle iron, so it must finally be seasoned just right.
Since my omelets weren’t ready and we all like to eat at the same time, I kept the waffles warm by heating the oven to 200° and placing the waffles on baking racks (they didn’t get soggy this way!).
The filling is the most important part.
- 1 T. olive oil
- 1 med. shallot, chopped
- 2 c. mushrooms, sliced about 1/4″ thick
- 1/2 t. mixed spices (including sea salt, pepper, sesame seeds, poppy seeds and fennel)
- 4 c, mixed greens, rinsed and stemmed
Heat the olive oil in a non-stick pan, then cook shallots and mushrooms and spices over medium heat until the onions are translucent and the mushrooms have released their liquids. Add greens, mix and then cover and cook until greens are wilted. Set aside to fill the omelets.
- 5 eggs
- 1/4 c. milk (maybe)
- 1/2 c. shredded cheese
I am VERY casual about the egg side of making omelets. Since there were only two of us this morning, I beat 5 eggs then added a couple of “glugs” of milk. I heated a non-stick pan over low-medium heat and coated with cooking spray. I poured abut half the eggs mixture into the pan and as it set, I roll the pan around gently, raising the edges of the omelet to allow still liquid egg to get under the setting egg. When the omelet is lightly browned on the bottom and only a little egg is not set on what will be the inside, I coat the inner omelet with about 1/4 c. of shredded cheese and put half the filling mixture on one side of the omelet.
If I have been patient enough to let the bottom of the omelet get slightly brown, I don’t usually have any problem turning the empty side of the omelet up over the filled side. Using my spatula, I hold it down a moment until the two sides set together, sprinkle with a little more cheese on top and violá, a lovely omelet! Unfortunately for my husband, I wasn’t patient enough today and his omelet ripped when I flipped the empty side over, but I held it together until it generally set the right shape, covered the tear with cheese and it tasted the same anyway.
I did a much better job with my omelet. 🙂
We topped the waffles with salted caramel apple butter I made before Thanksgiving, which made this meal feel like a CSA brunch of champions.