For parents easing their little ones into solid foods, these butternut squash baby waffles check every box: nutritious, delicious, and fast. Butternut squash brings natural sweetness and a gentle flavor babies love, while egg and flour create a soft, easy-to-grasp texture that supports both spoon-fed and baby-led weaning approaches. Each waffle offers vitamin A, iron, and protein—all in a form that feels like a real meal but is still perfectly suited for tiny hands. Best of all, the butternut squash baby waffles come together in minutes, giving parents a no-fuss way to make something homemade, wholesome, and baby-approved.
This butternut squash baby waffles recipe uses only four everyday ingredients—but each one matters for early eaters. The butternut squash (or sweet potato) provides vitamin A, fiber, and natural sweetness that helps babies accept vegetables early on. The egg adds protein and healthy fats for brain growth, while the flour and pumpkin pie spice create the soft, gently spiced texture that makes these waffles so easy to gum and swallow.
Everything about this recipe is designed for speed and simplicity. You’ll mash or puree the squash, whisk in the egg, stir in flour and spice, then pour the batter into a preheated waffle iron. In just a few minutes, you get soft, golden waffles with enough structure for little hands to hold—and enough moisture to stay tender inside. Slice into strips for dipping or hand-held nibbling.
Can I use sweet potato instead of squash?
Yes. Sweet potato works perfectly in this butternut squash baby waffles recipe—just mash or puree it to a similar consistency.
Are these waffles okay for baby-led weaning?
Absolutely. They’re soft, easy to grip, and contain no added sugar or salt—ideal for BLW or spoon-fed babies starting solids.
Can I freeze leftovers?
Yes. Let the waffles cool completely, then freeze in a single layer. Reheat in a toaster or skillet until warm and soft again.
What age can babies eat these?
Most infants can start around 6 months once they show readiness for solids (sitting up, good head control, interest in food).
These butternut squash baby waffles are soft, lightly spiced, and easy for tiny hands to grasp—ideal for babies starting solids or baby-led weaning. Wholesome, quick to mix, and packed with natural sweetness for early eaters.
Preheat your waffle iron; coat insides with cooking spray.
Once hot, pour in enough batter to cover the bottom of the waffle iron–if using a smaller iron, it should roughly half of your batter–and close. Cook until burnished on the exteriors but still soft in the middle, roughly 4-5 minutes; turn waffle over halfway through cooking if your iron does not rotate.
Cut the waffle into thin long strips. Side with yogurt for dipping.
Make waffles for dinner by going even more savory: swap the squash for grated zucchini–add about the–and cheese; replace the pumpkin pie spice with dried green herbs like parsley, cilantro, or basil.
Servings 4
Serving Size 1/2 waffle
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Brad (the Dad) is the founder and Chief Recipe Officer of New Dad's Kitchen. His own cooking/feeding journey started humbly during his son's infancy, preparing and managing his son's bottle intake in order to support his wife; it has since blossomed into a full-on passion to feed his child and family delicious and healthy meals that can satisfy both a toddler and his very tired parents.
