Let's start cooking!
Pre-heat the oven to 160°C. Heat 4 Butter Crisps in the oven for 2 minutes until soft. Use a cookie cutter to cut circles out of the waffles and set aside to cool.
Cut the butternut squash in half and remove the seeds. Brush with some olive oil and season with salt and pepper. Roast the butternut in the oven at 170° for approx. 55 minutes. Scoop out the flesh and blitz in your food processor to make into a smooth cream. Season with Ras el hanout. Add some salt and pepper if necessary.
Pipe this butternut cream onto the Butter Crisps and season with furikake.