ROASTED BUTTERNUT SQUASH WAFFLES

MAKES 8 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

1/2tsp ground cinnamon (optional) 1tsp fine sea salt

200g plain flour

2tsp baking powder

TO SERVE AS A SWEET

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.