Holy Mole Butternut Waffles

Turns out, my husband knows my favorite things better than I do. Two of my favorite things are butternut squash and chocolate. So I put them together: roasted butternut squash with mole over white rice. Halfway through the meal, Steve suggested swapping the rice for waffles.

And now the hills of Virginia are alive with the sound of mmhmmhmm.

(Another favorite thing: the G-rated smolder, the innocent sizzle so hot it could pop corn, the cravat-contained inferno of smittennessss. See Exhibit A and Exhibit B (skip to 2:26 if you’re short on time, but if you’ve nothing better to do for six minutes, here’s Exhibit B+).

Method: Yes, we’re starting with the method instead of ingredients to streamline the instructions.

You can make the entire meal at one time, and serve immediately. If you’re doing the one day cook-and-eat scenario, start by getting the butternut in the oven to roast, then prepare the mole and protein crumbles while the squash roasts. When the squash is done, make the waffles. Assemble. Dig in!

You can also make the entire meal days before you want to serve it. Make sure each component is completely cooled before storage: Refrigerate the mole, butternut, and browned crumbles. Freeze the waffles.

My favorite approach is to make the mole one or two days before serving. On the day of the meal, I pop the butternut in the oven; stretch or walk or clean while the butternut roasts; take the butternut out and immediately make the waffle batter; pour the batter on the iron and toast the crumbles as the waffles cook.

Mole (chocolate!):

Combine the following in a medium sized sauce pan over low-medium heat:

8-9 Medjool dates, pitted and cut in half or thirds 3 tablespoons tomato paste 3 tablespoons baking cocoa powder (my fav) 2 teaspoons Ancho chili powder 1½ teaspoons cinnamon 1½ teaspoons cumin ¼ teaspoon (or less) sea salt One of these options: ½ cup peanut butter powder (such as PB2) plus 1⅓ cups water OR ½ cup almond butter (my fav) plus 1 cup water

Simmer the sauce for 3-5 minutes, stirring frequently.

Turn the heat off and blend with an immersion blender. (Alternative: Transfer the sauce to a blender or food processor and puree the sauce).

Adjust the flavor to your liking (and blend again): more chili powder for additional heat; another date for more sweetness and thickness; more salt for, just, more; a handful of cinnamon Life cereal plus 2-3 tablespoons more water if you’re feeling peaky.

Cool the sauce on the counter and store in the fridge.

To reheat, warm (and stir!) on low-medium heat on the stove top, or microwave for 20 seconds at a time, stirring between each 20 second bout.

Butternut Squash:

Heat oven to 415 degrees.

Peel and dice a butternut squash into cubes the size of a blueberry. (Aim for about 4-6 cups of raw cubes—the volume will significantly shrink during roasting.)

Lightly coat a baking sheet with nonstick cooking spray. (Alternative: Toss the butternut cubes with olive oil in a medium bowl.) Spread the butternut cubes on the baking sheet. Sprinkle with coarse sea salt.

Roast for 45-60 minutes, stirring every 15 minutes and checking for doneness. Add more cooking spray (or drizzle with more oil) if the cubes are sticking too much to stir. The butternut is done when the cubes start to caramelize. The edges of the cubes will be browned and melty, a bit syrupy.

Pile the warm butternut cubes on the prepared waffles, or cool and store in the fridge.

Waffles (thank you, darling)

In one bowl, whisk together the dry ingredients:

1¼ cups spelt flour 2 ½ teaspoon baking powder Pinch of salt

In another bowl, whisk together the wet ingredients:

¾ cup almond milk 2 tablespoons avocado oil (or substitute with almond milk) 3 tablespoons maple syrup (my fav)

Pour the wet mixture into the dry mixture. Stir with a spoon until the ingredients are just combined: Do not over mix. The batter will be thick, and it may be lumpy. Resist the urge to stir until smooth—keep your cravat on.

When using your waffle iron, grease the iron with cooking spray or oil between cooking each waffle. Let each waffle cook until the iron stops steaming.

Protein Crumbles

Drizzle approximately 1 tablespoon of avocado oil or olive oil onto a medium-size skillet or frying pan. Heat the skillet over medium heat. Add 1½-2 cups protein crumbles to the skillet and stir. Sprinkle ancho chili powder, cinnamon, cumin, and salt on the crumbles based on your preference for spiciness, sweetness, earthiness, and saltiness

Sautee the crumbles 3-5 minutes depending on your preference for a crispy or soft texture.

Stack it together…however you desire

Here’s how I layer it: waffle + mole + crumbles + butternut + mole

mmhmmhmm

*The links provided above are intended as resources, not advertisements. I’m linking to products that I used but am not sponsored by other companies. I’m trying to sell LAFFkitchen protein crumbles, of course, but do not make money or receive discounts/products from other food businesses.

Also, these “recipes” are intended to be inspirational rather than rigid protocols. Have fun customizing the meal. We’d love to know about your versions! Please tell us in the comments.

Be still my heart.

Is it warm in here?                              

The one.

Mercy!

Love at first bite.

Notes & Tips:

Test your baking powder. Add 1 teaspoon of baking powder to 1/2 cup boiling water. If the baking powder doesn’t bubble and fizz, then it’s time to buy a fresh canister.

Spelt flour creates a “structured” waffle. For a softer (and less nutty) waffle, use all-purpose or whole wheat flour.

High quality ingredients—cocoa, almond butter, squash, maple syrup—catapult this meal from like to LOVE.