Sourdough Waffles with Winter Squash and Apples

The night before

(or at least 4 hrs before cooking)

• melt ½ cup (1 cube) of butter and let it cool.

In a good-sized bowl mix together:

• 2 cups of cooked, mashed winter squash *
• 2 cups buttermilk
• 2 large apples-diced
• Add the cooled butter to this mixture.
• 1/2 C stirred down, mature sourdough starter

If you're not familiar with sourdough starter maintenance and use, or don't have one, this link is for a fellow who offers the best teaching and counsel I have read.  Letting the the mix rest overnight versus the 4 hr minimum should be mitigated by managing the temperature.  About 80° for 4 hr. rest, room temperature for overnight.  Putting the bowl in the oven to proof without any heat except for the oven light can yield a nice proofing temperature.  Verify it's not too warm.

In a separate bowl:

• 1 tsp cinnamon
• ½ tsp nutmeg
• 2 cups of finely chopped nuts-your choice of nut
• 1 cup oats-pulverized in the blender
• 3/4 cup of flour (1/2 whole wheat-1/2 lighter flour like white or other)

Mix the dry ingredients together.

Combine the dry ingredients into the moist mixture.

The next morning add:

• 6-8 eggs*
• 1 T. baking powder (to avoid clumping, use a sieve)
• 1 tsp sea salt

You may need to adjust the liquid a bit depending on your grains and squash.  Add a bit more buttermilk or milk so that the batter spreads nicely on the iron.

Cook in a waffle iron.

*If you have the time, separate the white and yolks, whip the whites to stiff peaks.  Mix the yolks into the batter and finally, gently fold in the whipped egg whites just before cooking.

Add Sausage Gravy and make it a substantial dinner.

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