• 1 butternut squash (about 3 pounds), peeled and shredded
• 1/2 cup all-purpose flour
• 2 tsp. garlic, minced
• 2 large eggs, beaten
• 1 tsp. dried thyme
• 1 tsp. onion powder
• Pinch of nutmeg
• Kosher salt and freshly ground
• black pepper, to taste
• 2 TBS olive oil

In a large bowl, combine the butternut squash, flour, garlic, eggs, thyme, onion powder, and nutmeg. Season the mixture with salt and pepper, to taste.

Heat the olive oil in a large skillet over medium high heat. Then, scoop tablespoons of batter into the skillet to form each fritter. Flatten each fritter with a spatula and cook until the underside is nicely golden brown, about 2 minutes. Flip and cook on the other side, about 1 to 2 minutes longer. Serve immediately and enjoy!