WHAT A WAFFLE

ROASTED BUTTERNUT SQUASH WAFFLES (MAKES 8)

“I HAD my first Swedish waffle when I visited Skansen, Stockholm’s answer to a zoo and amusement park, recalls Rachel. “The sweet smell of freshly made waffles enticed me past the wild-boar burger stand in pursuit of a waffle I had spotted earlier, served with a generous dollop of whipped cream and strawberry jam.

“Butternut squash definitely doesn’t feature in a regular Swedish waffle, but it does give it a natural sweetness, which means you can reduce the refined sugar normally added to the batter.

“It also gives you the option of turning this into a starter (or even a main when served with a crisp green salad), instead of serving it as a sweet.”

INGREDIENTS

For the waffles:

300g roasted butternut squash or pumpkin; 100g cooled melted butter, plus extra for greasing the waffle iron; 200g buttermilk; 200ml whole milk; 2 medium eggs; ½tsp ground cinnamon (optional); 1tsp fine sea salt; 200g plain flour; 2tsp baking powder

To serve as a sweet:

Strawberry jam; Whipped cream

To serve as a savoury option:

4-6tbsp creme fraiche; 1 red onion, peeled and finely chopped; 2tbsp finely chopped fresh chives; 2-4tbsp caviar

METHOD

1. Mash the roasted butternut squash or pumpkin and mix with the

butter, buttermilk, whole milk and eggs.

2. Sift together the remaining waffle ingredients into the bowl and fold to incorporate. Don’t overmix or you’ll get a heavy batter. Leave to rest at room temperature for 20 minutes.

3. Heat up your waffle iron, brushing with melted butter if required (no need with non-stick ones). Pour a ladle of batter into the middle. Gently close the lid and cook for a couple of minutes, or until the outside is crisp (this will vary, depending on the heat of your waffle iron).

4. Leave to cool for a minute before topping with the garnish of your liking.