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

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.