Butternut Squash Fritters Recipe

Blot excess moisture from Green Giant Veggie Spirals® Butternut Squash with paper towel. Combine butternut squash flour Parmesan cheese eggs and sage in large bowl. Season with salt and pepper. Stir gently until mixture is just combined.

Heat 1 tablespoon olive oil in large nonstick skillet over medium heat and cook 4 pancakes (use about 3 tablespoons mixture per pancake) turning once until pancakes are golden brown about 6 minutes. Repeat with additional oil and batter.

Drain pancakes on paper towel-lined plate.

Serve pancakes with plain Greek yogurt or sour cream if desired.