Winter Squash Waffles with Maple-Apple Compote
MAPLE-APPLE COMPOTE
- 2 tablespoons unsalted butter, plus more for serving
- 2 Golden Delicious or Fuji apples, peeled, cored, and cut into ½-inch dice
- 1 cup pure maple syrup
- 2 2/3 cups all-purpose flour
- 1/3 cup plus 1 tablespoon sugar
- 4 teaspoons baking powder
- ½ teaspoon salt
- 2 cups winter squash puree
- 2 cups whole milk
- 4 large eggs, separated
- 6 tablespoons unsalted butter, melted
- Cooking oil spray for the waffle iron
Instructions:
Winter mornings mean digging into a warm breakfast while still in a flannel robe and slippers.
- To make the compote, melt the butter in a large skillet over medium heat. Add the apples and cook, stirring occasionally, until just tender, about 5 minutes. Stir in the syrup and remove from the heat.
- To make the waffles, preheat a waffle iron according to the manufacturer’s instructions. Position a rack in the center of the oven and preheat to 200°F. Line a baking sheet with two clean, fragrance-free kitchen towels (meaning ones that have not been washed with softeners or the like).
- Whisk the flour, sugar, baking powder, and salt together in a large bowl. Make a well in the center. Whisk the squash puree, milk, egg yolks, and melted butter together in another bowl. Pour into the well and stir just until combined—the mixture will look a little lumpy.
- Whip the egg whites in another bowl until soft peaks form. Stir one-fourth into the batter to lighten it, then fold in the remaining egg whites.
- Spray the waffle iron grids with the cooking spray. Add about 1 cup of the batter to the center of the bottom grid and close the waffle iron. Cook until the waffle is golden brown, 3 to 5 minutes. Transfer to the baking sheet, wrap loosely in the towels, and keep warm in the oven while making the remaining waffles.
- Serve warm, topped with the compote.