Ingredients
- 300 g of butternut squash
- 3 eggs
- 75 ml of milk
- 25 ml of olive oil
- 250 g of flour
- 1 packet of baking powder
- ½ tsp of grated nutmeg
- 100 g of Raclette cheese
- Salt
- Pepper
Instructions
Cut and peel the butternut squash and steam it for about 20 minutes. Puree it to obtain a very smooth consistency. In a bowl, add the eggs, milk and oil to the mashed squash and mix. Add the flour, baking powder, grated nutmeg, salt and pepper and mix again until obtaining a smooth mixture. Cut the Raclette cheese into pieces. Heat the waffle iron and oil the plates with a brush. Pour about a tablespoon of batter onto each plate and place 2 or 3 pieces of Raclette cheese on top. Then, cover with another tablespoon of batter, making sure the cheese is well covered. Close the waffle iron and cook for about 4:30 minutes. Natacha and Daniela's tip: when the waffles are ready, they easily come off the plates on their own. Repeat until there is no batter left. Serve with a seasonal salad and yoghurt.
