Skip to content
Open menu Close menu

Feed your appetite for cooking with Penguin’s expert authors

penguin logo

Rachel Khoo’s Roasted Butternut Squash Waffles

Rachel Khoo's Swedish-inspired waffle recipe, packing a serving of veg, is perfect for brunch and can be served as a savoury or sweet. As seen on Food Network.

From the book


I had my first Swedish waffle when I visited Skansen, Stockholm’s answer to a zoo and
amusement park. There’s plenty to see, with native animals such as moose, wild boar and lynx, and also old Swedish farm-houses where the guides (dressed in traditional costumes) demonstrate how to make typical Swedish food, from knäckebröd to homesmoked fish. The sweet smell of freshly made waffles enticed me past the wild-boar burger stand in pursuit of a waffle I had spotted earlier, served with a generous dollop of whipped cream and strawberry jam.

Butternut squash definitely doesn’t feature in a regular Swedish waffle, but it does give it a natural sweetness, which means you can reduce the refined sugar normally added to the batter. It also gives you the option of turning this into a starter (or even a main when served with a crisp green salad) instead of serving it as a sweet.

Read more Read less


For the waffles:
300g roasted butternut squash or pumpkin
100g cooled melted butter, plus extra for greasing the waffle iron
200g buttermilk
200ml whole milk
2 medium eggs
½ tsp ground cinnamon (optional)
1 tsp fine sea salt
200g plain flour
2 tsp baking powder
To serve as a sweet:
strawberry jam
whipped cream
To serve as a savoury option:
4–6 tbsp crème fraîche
1 red onion, peeled and finely chopped
2 tbsp finely chopped fresh chives
2–4 tbsp Kalix or other caviar

Essential kit

You will need: a waffle iron.


Mash the roasted butternut squash or pumpkin and mix with the butter, buttermilk, whole milk
and eggs. Sift together the remaining waffle ingredients into the bowl and fold to incorporate. Don’t overmix or you’ll get a heavy batter. Leave to rest at room temperature for 20 minutes.

Heat up your waffle iron, brushing with melted butter if required (no need with non-stick ones). Pour a ladle of batter into the middle. Gently close the lid and cook for a couple of minutes or until the outside is crisp (this will vary, depending on the heat of your waffle iron).

Leave to cool for a minute before topping with the garnish of your liking.

Top tip: If you don’t have a waffle iron, you could make small drop pancakes instead. Heat up a non-stick frying pan on a medium heat, then pour in a small ladleful of batter. Fry for a couple of minutes on each side until golden.

Get ahead: The batter can be made the day before and chilled. Take out of the fridge 30 minutes before using, so it returns to room temperature. This ensures a lighter, fluffier batter.


Subscribe to The Happy Foodie email newsletter

Get our latest recipes, features, book news and ebook deals straight to your inbox every week

From the book: The Little Swedish Kitchen

Close menu