I came up with this idea a couple years ago when I was searching for a) a way to use all the squash coming in my CSA box and b) something like potato pancakes but a little healthier. The cilantro is important, so make these now while it is still (just barely) available locally. You can substitute other squash for the butternut, but it needs to be smooth skinned for easy peeling.
1 medium butternut squash, peeled and seeded
1 medium onion, minced
4-6 cloves garlic, minced
1-2 Tbsp grated fresh ginger
4 large eggs, lightly beaten
¼ - 1/3 cup chickpea flour or whole wheat flour
1-2 Tbsp garam masala or curry powder
½ - ¾ cup chopped fresh cilantro
Salt and pepper to taste
Plain yogurt for topping
Additional topping ideas: savory chutneys, fresh cilantro, scallions, etc.
Grate the squash (this is easiest done with a food processor if you have one).
Mix all ingredients except the toppings together in a large bowl.
Heat the oil in a large skillet or two. Make the pancakes about ¼-inch thick and 4-5 inches in diameter. Cook each one for about 4 minutes on each side, until nicely browned and cooked through. Keep pancakes warm in the oven or on a covered plate until they are all done.
Serve hot. Top with plain yogurt, savory chutneys, chopped fresh cilantro, sliced fresh scallions, etc.