A slow breakfast featuring Roasted Butternut Squash Waffles with a Balsamic Cranberry Sauce
When it comes to breakfast, I’m almost always enjoying it on the go. Whether it’s a green smoothie before I head out for the day or an RXBAR post-kickboxing, I never really sit down and enjoy a slow breakfast. However, come cooler weather (still waiting on that here in Atlanta!), I find that I do slow down a bit more. I crave heartier breakfasts like heaping overnight oat bowls and eggs on toast with spinach – and some cheese, for good measure.
And when it comes to fall, despite the popular vote, I actually don’t love pumpkin. No pumpkin spice lattes for me, or any of the other pumpkin-flavored foods that everyone seems to fawn over from September to December – or even longer. Rather, I truly enjoy butternut squash, sweet potato, and tons of herbs (like rosemary and thyme).
So, when it came to finding a new slow breakfast that I’ll really enjoy, I knew immediately what to use to capture that delicious fall flavor – butternut squash! Butternut squash…in waffles? You bet. Butternut squash is sort of my pumpkin alternative go-to. And better yet, butternut squash comes pre-chopped. Normally I don’t spend the extra few dollars for pre-chopped produce when I can prepare it myself, but I get this odd allergic reaction when handling raw butternut squash – it immediately dries out my hands. Though, I’ve done lots of googling and it appears that it’s not all that uncommon. So I suppose it isn’t that odd. But that’s beyond the point.
I love butternut squash and I love the winter spices that make everything feel so cozy and inviting. So, I put it all together and whipped up these Roasted Butternut Squash Waffles with a tasty 1-step Balsamic Cranberry Sauce.
Now, I almost feel like I’m cheating with this one, but I suppose it’s simply more representative of my day-to-day. For example, I’m not making waffles from scratch on a typical basis. Rather, I like to find healthier alternatives – like multigrain waffle mix. I also swap out the milk for unsweetened almond milk, and skip the butter and syrup. I actually really do love syrup, but this Balsamic Cranberry Sauce is a fun fall swap.
Here’s how to make your own:
3 cups chopped butternut squash
2 cups multigrain waffle + pancake mix
3 cups and 2 tablespoons unsweetened almond milk, divided
2 egg whites
3.5 tablespoons olive oil
1/2 teaspoon nutmeg, divided in half
1/2 teaspoon cinnamon, divided in half
1/4 cup cranberry sauce
1 teaspoon balsamic vinegar
Pinch of paprika
1. Pre-heat oven to 400 degrees. Toss butternut squash with 1/2 tablespoon oil, 1/4 teaspoon nutmeg, 1/4 teaspoon cinnamon, and pinch of paprika.
2. Roast in oven until browned. Remove from oven and let cool. Once cooled, purée in a blender with 2 tablespoons unsweetened almond milk until smooth.
3. Mix puréed butternut squash, waffle mix, unsweetened almond milk, egg whites, olive oil, nutmeg, and cinnamon in a bowl with a whisk until combined.
4. Pour into waffle iron and cook until golden brown.
5. While the waffles are cooking, mix your cranberry sauce and balsamic vinegar in a pot over low heat until thinned.
6. Remove waffles from waffle iron and top with cranberry sauce. Sprinkle with a little extra nutmeg and cinnamon. Enjoy!
And there you have it – an easy way to enjoy a slow, tasty fall breakfast. I hope you enjoy it if you give it a go! What’s your favorite fall combo? This butternut squash and cranberry combo is pretty high up on my list.
*Note: This post originally appeared on Alice’s Table