Autumn is traditionally associated with pumpkin in a wide variety of culinary forms—from classic porridges and soups to sweet baked goods. However, Styler project editor Yuliia Liushneva (RBC-Ukraine) offers a less obvious but no less expressive option: delicate savory waffles based on pumpkin puree, served with Parmesan, a warm creamy Camembert sauce, toasted walnuts, and a fine drizzle of honey. According to her, the honey acts as a flavor contrast here, highlighting the saltiness of the Parmesan and the rich aroma of the Camembert rather than turning the dish into a dessert.
The Base: Pumpkin Puree and Batter
The recipe uses pre-cooked butternut squash. According to the author, it was thick enough, so there was no need to squeeze out excess liquid. The pumpkin is mashed with a fork or blended until smooth. One egg, finely grated Parmesan, and soft butter are added to the resulting puree. Then flour, baking powder, and a pinch of salt are stirred in. At this stage, the batter can turn out quite thick—almost like a mixture for cottage cheese pancakes. To make it more pliable, Greek yogurt is gradually added in small portions, mixing after each addition. The finished batter remains thick but spreads easily over the waffle iron surface.
Baking and Working with the Waffle Iron
Preheat the waffle maker in advance; if necessary, lightly grease the plates with refined oil. Spoon the batter in portions, distribute evenly, and close the device. Baking takes about 5 to 7 minutes until a golden crust forms—the exact time depends on the appliance's power and waffle thickness. Liushneva specifically warns not to rush opening the waffle maker: due to the pumpkin's moisture, the batter remains delicate at first and can tear if removed prematurely.
Warm Camembert Cream and Final Assembly
While the waffles are baking, pour cream into a small saucepan and heat slightly over minimum heat. Add the Camembert, cut into small pieces. The white rind can be left on—this will give the sauce a slightly less uniform texture, but it is not critical. Stir the cheese constantly until completely melted, without bringing the cream to a rolling boil. If the sauce turns out too thick, add a bit more cream; for a smoother consistency, you can briefly blend it with an immersion blender. Separately, chop the walnuts with a knife and lightly toast them in a dry skillet for 2–3 minutes, stirring occasionally.
Serving and Flavor Profile
Place the finished pumpkin waffles on a plate, drizzle with the warm Camembert cream, sprinkle with toasted walnuts, and add a fine drizzle of honey. According to the author's estimation, the combination of salty Parmesan, tender pumpkin, creamy Camembert, crunchy nuts, and honey makes these waffles an interesting choice for breakfast or a late brunch. The approximate cooking time is 20–25 minutes, provided the pumpkin is already boiled. The dish contains eggs, dairy, wheat (gluten), and walnuts, which is important to consider if you have corresponding allergies or dietary restrictions.
Context: Styler and the Recipe Author
The recipe was published on the Styler platform—an entertainment lifestyle project by RBC-Ukraine that combines entertainment and lifestyle content: trends, advice, recipes, horoscopes. The online media identifier in the Register of Entities in the Field of Media of Ukraine is R40-05347. The recipe author, Yuliia Liushneva, is a project editor. The Styler editorial team notes that they may not share the views of publication authors, and value judgments, according to the legislation of Ukraine, cannot be refuted.
