These are best eaten as soon as they are made but are also very good reheated in the toaster. Sweet potato is a good alternative to the squash.
Prep time: 15 minutes | Cooking time: 50 minutes
12 waffles, to serve six
- 1.2kg butternut or Crown Prince squash
- 275g plain flour
- 1 tsp baking powder
- ½ tsp bicarbonate of soda
- 300ml milk
- 60ml maple syrup
- About ¼ nutmeg, grated
- 3 tbsp melted butter
- 12 rashers of bacon
- 6 tomatoes
- Maple syrup
- Poached eggs (optional)
- Preheat the oven to 180C/Gas 4.
- Cut the squash in half and scoop out the seeds. Bake for about 45 minutes, until tender. Leave to cool slightly then scoop out the flesh and purée in a food processor. Rub through a sieve if it is very fibrous.
- Measure the purée: you should have about 300ml. Any extra can be eaten as a side dish or added to soup. This can all be done the day before.
- Sift together the flour, baking powder and bicarbonate of soda. Mix in the squash purée, milk, maple syrup, a pinch of salt, grated nutmeg and melted butter (this can be done an hour in advance).
- Heat a waffle iron and cook the waffle batter.
- Meanwhile, fry the bacon in a dry pan until the fat runs. Nestle the halved tomatoes amongst the rashers and cook until they start to caramelise.
- Serve the waffles with the bacon and tomatoes, plus more maple syrup (or a poached egg) if you like.