Butternut Squash Waffles

Ingredients:
300 g blended butternut squash
2 dl milk or plant milk
2 1/2 dl water
150 g melted butter
1 egg
1 1/2 teaspoons baking powder
300 g wheat flour
Course of action:
Peel and dice the pumpkin and cook until soft.
Blend the pumpkin pieces with milk and water.
Add other ingredients and mix well.
Can be both baked in a waffle iron or fried on the pan as pancakes
Tip: Let Refrigerate the dough for 2 hours before baking.
Tip: If you have leftover mash, it can easily be frozen and saved for next time.

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