- 1 x acorn squash
- 1 cup olive oil, divided
- 1 cup balsamic vinegar
- 1 cup cherry tomatoes, halved
- 6 x basil leaves, sliced finely
- 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
- Preheat oven to 375°F
- 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.
- 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.
- In a small pot over medium heat, reduce balsamic vinegar until it is 1/4 of the original volume. Reserve.
- Slice cherry tomatoes in half. In a medium bowl, add tomatoes, 1/3 cup of olive oil, basil and salt to taste. Reserve.
- In a large bowl, add asiago, flour, baking soda, baking powder, nutmeg, 1/2 teaspoon salt and pepper. Mix.
- In a second large bowl, add eggs, milk, 1 cup roasted butternut squash, 1/4 cup olive oil, ham, and sage. Mix.
- Slowly add the contents of the dry bowl to the wet bowl.
- Ladle batter into a preheated waffle maker and bake until cooked throughout.
- 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.