Healthy Butternut Squash Waffles (No Flour)

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These healthy butternut squash waffles are a great breakfast option, as they're unsweetened and made with wholesome ingredients like butternut squash and eggs. They're baked in the oven for a crisp, crunchy texture and can be paired with sweet or savory toppings. This waffle recipe is gluten free, dairy free and paleo friendly.

While sweet waffles tend to be my preference, these savory butternut squash waffles have won me over in every way!

They have a crisp texture and mildly sweet, nutty flavor thanks to the butternut squash. Better yet, the batter is made with just 5 ingredients. So easy!

While I love these butternut squash waffles topped with a runny egg and fresh herbs, my kids enjoy them dipped into pure maple syrup. Sweet or savory, they're both delicious.

Why You'll Love these Butternut Squash Waffles

unsweetened - the batter does not contain any added sugar or sweetener
great for many diets and/or those with common allergies - these waffles are paleo, gluten free, dairy free and nut free
healthy - made with wholesome ingredients you can feel good about eating
crisp and crunchy - baking them in the oven gives these waffles an amazing texture

Plated butternut squash waffles topped with chives and butter.

Ingredients

These butternut squash waffles require just 5 ingredients. Here's what you need:

Pureed butternut squash - I pureed my own squash, but you can buy canned butternut squash if you prefer
eggs - you'll need two large eggs. I have not tried an egg replacement and don't think one would work well for this recipe.
tapioca starch - this key ingredient helps with texture and I don't recommend skipping it. The best substitutes would be arrowroot or potato starch.
salt - enhances the flavors
baking soda - just a little for the waffle texture

Ingredients needed to make butternut squash waffles.

How to Puree Butternut Squash

Making your own pureed butternut squash is easy! Wash your squash and cut it in half, from top to bottom. Scoop out any seeds, then cut the squash into cubes. I cut off the skin, but you don't have to. Next, place the squash cubes in a steamer pot and steam until soft (you can easily pierce the squash with a fork). Cool the steamed squash to room temperature, then blend the squash in a food processor or high powered blender.

How to Make Butternut Squash Waffles

These waffles are super easy to make. They consist of a one bowl batter that is cooked in a waffle iron and then baked in the oven. Here are the step by step instructions:

Place a wire cooing rack in your oven and preheat your oven to 350 degrees F.
Plug in your waffle iron to preheat.

Combine wet waffle ingredients.

Whisk in dry ingredients.

Pour just under ¼ cup waffle batter onto your preheated waffle iron. Cook a couple minutes, or until done.

Remove waffle from waffle iron and place in your preheated oven. Cook at 350 degrees for about 10 minutes to crisp.

Repeat steps 5-6 until no more batter remains.

Storage

These waffles can be stored in an airtight container in the fridge, up to one week. They will get soft in the fridge. You can either eat them soft, or toast them in your toaster oven or air fryer to crisp.

FAQ

Do I have to add tapioca starch?

Tapioca starch is necessary for the proper waffle texture. I don't recommend skipping this ingredient, but the waffles will still work without it.

Are these squash waffles whole30?

Yes, these squash waffles are made with whole30 ingredients and can be eaten while following a whole30 diet.

Looking for more healthy waffle recipes? Check these out: