Savoury Waffles

Yield: 6

Ingredients:

Savoury Waffles

• 1 x acorn squash
• 1 cup olive oil, divided
• 1 cup balsamic vinegar
• 1 cup cherry tomatoes, halved
• 6 x basil leaves, sliced finely
• Salt
• 1/2 cup asiago cheese, finely grated
• 1 1/2 cups flour
• 1 tsp baking powder
• 1/3 tsp baking soda
• 1/4 tsp nutmeg
• 1/4 tsp black pepper
• 2 x eggs
• 1 cup milk
• 5 slices black forest ham, cut thicker than usual and diced
• 3 x sage leaves, sliced finely
• 2 x chives, sliced finely
• 1/2 cup sour cream

Directions:

Savoury Waffles

1. Preheat oven to 375°F
2. Cut squash in half and scoop out the seeds. To a baking dish, add water until it is 1/4-inch deep. Place squash, cut side down in water and cover tightly with aluminum foil. Bake for 1/2 hour.
3. Remove squash from oven, discard any remaining water. Turn squash over and drizzle with 1 tablespoon olive oil. Return to oven uncovered and roast for 45 more minutes, or until squash begins brown at the edges. Let cool, then scoop out flesh. Reserve.
4. In a small pot over medium heat, reduce balsamic vinegar until it is 1/4 of the original volume. Reserve.
5. Slice cherry tomatoes in half. In a medium bowl, add tomatoes, 1/3 cup of olive oil, basil and salt to taste. Reserve.
6. In a large bowl, add asiago, flour, baking soda, baking powder, nutmeg, 1/2 teaspoon salt and pepper. Mix.
7. In a second large bowl, add eggs, milk, 1 cup roasted butternut squash, 1/4 cup olive oil, ham, and sage. Mix.
8. Slowly add the contents of the dry bowl to the wet bowl.
9. Ladle batter into a preheated waffle maker and bake until cooked throughout.
10. To serve, set a waffle in the middle of each plate. Top with tomato salsa and sour cream. Drizzle balsamic vinegar reduction around the plate.