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Waffles with Winter Squash and Apples ~ Sourdough




Cascading Kitchen Notes

Turn these waffles into a savory dinner by adding a Sausage Gravy.

  1.  I double this recipe and freeze the cooked waffles in ziplock bags for quick breakfasts.  I freeze the cooked squash in one quart containers to work with this recipe.
  2. *Bake multiple winter squash on the same day. Cut the winter squash into med. size chunks, seeded but not skinned. Lay these pieces out on a baking sheet. Cook until soft then allow to cool. Remove the meat of the squash and puree in the food processor. Freeze squash puree in quart containers.Use this in the waffle recipe or as a side dish.  Here are more ideas to enjoy a ready supply of squash in the freezer.

Sourdough Waffles with Winter Squash and Apples

The night before

(or at least 4 hrs before cooking)

  • melt ½ cup (1 cube) of butter and let it cool.

In a good-sized bowl mix together:

  • 2 cups of cooked, mashed winter squash *
  • 2 cups buttermilk
  • 2 large apples-diced
  • Add the cooled butter to this mixture.
  • 1/2 C stirred down, mature sourdough starter

If you're not familiar with sourdough starter maintenance and use, or don't have one, this link is for a fellow who offers the best teaching and counsel I have read.  Letting the the mix rest overnight versus the 4 hr minimum should be mitigated by managing the temperature.  About 80° for 4 hr. rest, room temperature for overnight.  Putting the bowl in the oven to proof without any heat except for the oven light can yield a nice proofing temperature.  Verify it's not too warm.


In a separate bowl:

  • 1 tsp cinnamon
  • ½ tsp nutmeg
  • 2 cups of finely chopped nuts-your choice of nut
  • 1 cup oats-pulverized in the blender
  • 3/4 cup of flour (1/2 whole wheat-1/2 lighter flour like white or other)

Mix the dry ingredients together.

Combine the dry ingredients into the moist mixture.

The next morning add:

  • 6-8 eggs*
  • 1 T. baking powder (to avoid clumping, use a sieve)
  • 1 tsp sea salt

You may need to adjust the liquid a bit depending on your grains and squash.  Add a bit more buttermilk or milk so that the batter spreads nicely on the iron.

Cook in a waffle iron.

*If you have the time, separate the white and yolks, whip the whites to stiff peaks.  Mix the yolks into the batter and finally, gently fold in the whipped egg whites just before cooking.

Add Sausage Gravy and make it a substantial dinner.

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