I’ve experimented with recipes for paleo waffles numerous times over the years, and some of them were disgusting. They ended up stuck to the waffle iron to the point where I had to remove the cooked batter in chunks, or they had an overwhelming coconut flavor that drowned out the other ingredients (and this is coming from a coconut lover).
I’m happy to report that these butternut squash waffles have an amazing texture and taste. Tapioca starch is a great ingredient to use when you want to recreate the texture found in baked goods and breakfast dishes. Some fans of the paleo lifestyle claim tapioca starch isn’t really a paleo-approved food, but more on that another time. Let’s just talk about these mouthwatering butternut squash waffles with crispy bacon chunks right now.
I like to start by making bacon in the oven so that it cooks as I prepare my waffle batter. You can find instructions on making bacon in the oven here.
Combine all of your ingredients except the bacon and bacon grease. If you’re not using bacon grease (more on that below), add coconut oil or olive oil.
The mixture will be glossy and semi smooth. Almond meal has a slightly gritty texture.
When your bacon is done cooking, let it cool and crumble it in the waffle batter. Add the bacon grease, too.
Spray your waffle iron with cooking spray if you don’t have a nonstick appliance, and set the heat to medium. Cook waffles according to the instructions for your waffle maker. I usually cook mine for 3 to 5 minutes, but I’ve cooked them up to 7 minutes without ruining them.
When you open the lid of your waffle iron, you’ll see this:
These butternut squash waffles look delicious, but don’t eat them yet. Top them with some almond butter or maple syrup, and crumble some extra bacon on top. Add butter and a light dusting of brown sugar if you aren’t paleo.
You can melt your almond butter or add a dollop straight from the jar. I used the straight-from-the-jar method for this recipe.
These butternut squash and bacon waffles are very filling. I usually can’t eat an entire waffle by myself. I typically divide the waffle in half and serve it with fresh fruit.
Butternut squash waffles with bacon chunks are great for breakfast, lunch, or dinner. They freeze well, and you can also keep them in the fridge for a few days. They have a texture similar to a muffin after you refrigerate them, so there’s no need to toast or reheat them before serving.
Ready to whip up a batch of butternut squash waffles with bacon chunks for your family?