Butternut Squash Waffles with Chicken Confit - Lakewinds Food Co-op

Ingredients

• 1 small butternut squash, <em>peeled and cut into 1" cubes</em>
• 1 Tablespoon olive oil
• ½ teaspoon kosher salt
• ½ teaspoon black pepper
• 2 cups all-purpose flour
• ½ cup whole wheat or oat flour
• ¼ cup cornstarch
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• 1 teaspoon kosher salt
• ¼ teaspoon ground nutmeg
• 2 Tablespoons brown sugar
• 2 large eggs, <em>separated</em>
• 4 Tablespoons unsalted brown butter*, <em>melted</em>
• 1½ - 2 cups buttermilk
• 3 Tablespoons fresh sage, <em>chopped</em>
• 2-2½ pounds bone-in, skin-on chicken thighs
• 1 teaspoon freshly ground black pepper
• 1-1½ cups olive oil
• 8-10 sprigs fresh thyme
• 1-2 heads of garlic, <em>sliced through the middle</em>
• 3 large shallots or half a red onion, peeled and thinly sliced in wedges
• 1 small fennel bulb, <em>cut into 8 wedges (optional)</em>