Breakfast & Brunch/ Vegetarian

Chipotle Butternut Squash Waffles

Chipotle Butternut Squash Waffles

There’s something about this week that leaves me lacking energy and feeling generally blah. Maybe it’s the weather, maybe it’s the streak of grey skies we’ve had for the past week, or maybe it’s just routine taking it’s toll. It could also be the planning I’ve been doing for our honeymoon. I think we might have possibly settled on the Alps.

I absolutely love to travel, so I get excited about going most places. Usually before a trip I feel pulled to that destination, obsessed with it’s history and language and food. I’ve been struggling with the honeymoon destination because I haven’t felt that attraction, that infatuation with an area. The Alps have changed all that.  I daydream of small alpine towns, local markets, long hikes and snowcapped peaks in the distance. Sigh.

I have this vision of us sitting in a local park under the warm sun, tearing off a piece of a fresh baguette and the local cheese and cured meats, drinking the local wine and admiring the scenery. I want to be there RIGHT NOW.

To counteract my alpine daydreams, I’ve got to do little things for myself to make actual life exciting. Of course, for me that usually involves doing something creative. I’ve been searching for and putting up art in my house, as well as having some fun in the kitchen. I pulled out the waffle maker I got from Kenny’s cousin for our wedding and got creative!

Chipotle Butternut Squash Waffles

A savory, spicy waffle? As it turns out, it was a wonderful idea. The squash in the batter makes this a healthier waffle, and the non traditional toppings also upped the nutrition. I went for a long run after this meal and felt wonderful.

Chipotle Butternut Squash WafflesKenny is not a huge waffle person, so I ate waffles for the following couple days and loved it more and more each time. I ate them with avocado, egg, and bacon, as shown here.  I also loved them topped with a little butter and maple syrup. I think they would be really good with some whipped cream, some baked apples, or fresh peaches as well. The savory waffle is wonderful for breakfast or brunch – I didn’t feel weighed down like I usually do after eating a sugary meal. Plus, each waffle is about 200 calories and very filling. Can’t beat it! 

This breakfast reminded me of my wonderful sweet potato oat pancakes with blackberry syrup or these avocado pancakes and berries.

These waffles need to be cooked almost twice as long as regular waffles. My Belgian waffle maker has a timer, and I had to cook these through two rotations. They got a little dark in parts, almost burnt, but they did crisp up. They were still delicious cooked for the normal time, but they didn’t get a crisp outside like a normal waffle did.

Chipotle Butternut Squash Waffles

Print Recipe
Serves: 8 Cooking Time: 1 1/2 Hours (includes roasting time)


  • 1 medium butternut squash
  • 2 cups milk
  • ¾ cup coconut oil, melted
  • 2 eggs
  • 1 tsp. pure vanilla extract
  • 1/4 cup brown sugar
  • 2 cups all purpose flour
  • 1 1/2 tbsp. baking powder
  • ¼ tsp. kosher salt
  • 1 small can of chili in adobo sauce
  • 1 tbsp chili powder
  • 1 tsp cumin
  • 1/2 tsp cinnamon
  • Honey or maple syrup for drizzling
  • 1 avocado, as desired
  • Eggs for poaching, as desired
  • Bacon, as desired



First, roast the squash. Preheat the oven to 400F. Cut the squash in half and scoop out the seeds. Drizzle a little olive oil over the top of the squash and salt. Roast on a baking sheet, flesh side up, for 45 minutes to 1 hour or until fork tender.


Allow the squash to cool for about 15 minutes. Scoop the flesh of the squash out and place into a food processor. Add coconut oil, 1 tbsp adobo sauce and 1/2 chili. Puree.


Bring a small pot of water to boil for poaching the eggs.


While you’re waiting, prepare the batter. Combine flour, baking powder, salt, sugar, chili powder, cumin, and cinnamon. Add the pumpkin mixture and stir to combine. Add the milk, vanilla and eggs and stir to combine.


Butter your waffle iron according to directions.


Pour batter into the waffle maker. The amount will vary depending on size. I used about ¾ cup in my belgian waffle maker. Cook the waffles for about 6 minutes, depending on your waffle maker. Waffles will turn dark in spots, but need to be cooked this long to crisp up sufficiently.


When the batter for the waffle is in the waffle iron, poach the egg. Add 1 tsp vinegar to boiling water. Using a spoon, swirl the water in a circular motion creating a funnel. Remove spoon and immediately crack the egg into the center of the spinning water. Cook for 3 minutes. Remove with a slotted spoon. Repeat for other eggs.


Slice the avocado. Squeeze the lime over the avocado.


When waffle comes out of the iron, top with avocado, poached egg, and salt and pepper to taste. Drizzle over honey or maple syrup.


Batter can be stored up to 3 days in a refrigerator.

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