Step 1

Preheat the oven to 190C/170C Fan/Gas 5.

Step 2

Place the pumpkin or butternut squash in a large roasting tray and roast for 30–45 minutes, until soft. Remove from the oven and set aside to cool.

Step 3

Meanwhile, pour the milk into a glass and add the lemon juice. Set aside to sour for 15 minutes.

Step 4

When the squash is cool enough to handle, remove the skin, place the flesh in a food processor and pulse until smooth. Tip into a large bowl and beat in the eggs and soured milk until completely combined. Fold in the flour and baking powder.

Step 5

Lightly oil a griddle pan, making sure to grease all the grooves, and place over a high heat. When hot, add 1–2 ladles of the mixture into the pan and immediately turn the heat to low. Push the mixture to the edges using a spatula. Cook for 3–4 minutes, or until the top has started to set, then flip the waffle over using a spatula on each side and cook for a further 3–4 minutes. Slide onto a plate and keep warm while you make more waffles to finish the mixture. The mixture should make 2–3 more, depending on the size of your griddle pan.

Step 6

When cooked, cut each waffle into 2–4 pieces, depending on their size, and divide between plates. Place a dollop of yoghurt on each, sprinkle with cinnamon, drizzle liberally with maple syrup and serve.