11/1/2025
Butternut Bacon Sage Waffles
Even though these waffles are savory, they are delightful with a light drizzle of maple syrup.
The combination of butternut squash, sage and bacon in these waffles make for a great fall waffle - these also make a killer breakfast sandwich with eggs and sharp cheddar cheese.
- 1 1/2 lbs butternut squash, peeled and cubed (weight after peeling and cubing)
- 2 tbsp Greek Koroneiki Extra Virgin Olive Oil
- 1 teaspoon salt
- 2 tbsp fresh sage, very finely chopped
- 2 oz cooked bacon, finely chopped
- 1 egg
- 1 tbsp Greek Koroneiki Extra Virgin Olive Oil
- 1 cup all purpose flour
- 1 tsp salt
- 1/2 tsp baking soda
- 1/4 tsp ground black pepper
- 3/4 cup water
- maple syrup, for topping
Preheat oven to 375F degrees. In a glass baking dish or sheet pan, combine cubed butternut squash, EVOO and salt. Bake for 30 minutes or until very tender.
Using a fork or potato masher, mash the butternut squash (it's ok if it is a little lumpy). Add fresh sage, bacon, 1 egg and 1 tbsp Greek Koroneiki EVOO into the squash and mix until well incorporated. In a small bowl, mix flour, salt, baking soda and ground black pepper; stir together. Add flour mixture and water into the butternut squash mixture and stir until well combined.
Heat a waffle maker to the medium setting and spray with cooking spray. Spread mixture into the waffle maker and cook until waffle is browned on both sides. Repeat with remaining batter.
Serve hot with a drizzle of maple syrup or bit of butter; use as a base for chicken and waffles or a breakfast sandwich.
We strongly recommend using fresh sage in this recipe but if you choose to replace it with dried sage, use 2 tsp of dried in place of the 2 tbsp of fresh.
