Butternut Squash Pancakes

• 2 cups peeled and grated butternut squash (1 lb. squash)
• 2 cups grated potato (about 2 medium)
• 1 medium red onion, grated ( 1/2 cup)
• 2 tsp. salt
• 2 cloves garlic, minced
• 1 tsp. dried sage
• 1/4 tsp. grated nutmeg
• 1 large egg, beaten
• 3 Tbs. unbleached white flour
• Salt and ground black pepper
• Vegetable oil for frying

1. Place squash, potatoes and onion into a colander.
2. Add 2 teaspoons salt, mix and let drain over sink, about 15 minutes.
3. Press vegetables several times to extract water.
4. Transfer vegetables to a medium bowl.
5. Add garlic, sage, nutmeg and egg and mix thoroughly.
6. Add flour and season with salt and pepper and mix thoroughly.
7. Heat about 1/8-inch oil in heavy-bottomed large skillet.
8. Using a heaping tablespoon, drop pancakes into oil; press down with a spatula to flatten and ensure even cooking.
9. Cook 1 to 3 minutes on each side, until golden brown.
10. Remove to platter and keep warm.
11. Cook remaining batter adding more oil to pan when necessary.

butternut squash, potato, red onion, salt, garlic, sage, nutmeg, egg, unbleached white flour, salt, vegetable oil

Taken from www.vegetariantimes.com/recipe/butternut-squash-pancakes/ (may not work)