Directions

1. In a large bowl, combine butternut squash, flour, garlic, eggs, thyme, sage and nutmeg; season with salt and pepper, to taste.
2. Heat olive oil in a large skillet over medium high heat. Scoop tablespoons of batter for each fritter, flattening with a spatula, and cook until the underside is nicely golden brown, about 2 minutes. Flip and cook on the other side, about 1-2 minutes longer.
3. Serve immediately.