Butternut Squash Fritters

Happy first Sunday of November! Today kicks off the start of my #SquashSunday series where I will be sharing a recipe every Sunday featuring a different type of squash. For this weeks recipe, I will be starting with one of the most familiar squash’s, the butternut!

As you may know from previous posts, I love butternut squash and all it has to offer! I’m so impressed by this butternut squash fritters, as they’re easy to make yet delicious. It’s great recipe to enjoy on a nice November weekend morning!


  • 1 Butternut squash, peeled and shredded (preferably w/a food processor)
  • 1/3 cup all-purpose flour
  • 2 large eggs, beaten
  • 2 cloves garlic, minced
  • 1/4 tsp dried sage
  • 1/2 tsp dried time
  • pinch of nutmeg
  • salt and pepper
  • 2 T olive oil


  • plain greek yogurt
  • chives, thinly sliced
Butternut Squash Fritters


In a large bowl, combine squash, flour, garlic, egg, and herbs. Heat olive oil in a large skillet. Using an ice cream scoop, scoop a ball of batter for each fritter, placing it gently in the skillet. Flatten the butternut squash fritters with a spatula, and let cook evenly on both sides, about 5 minutes on each side. Serve immediately, and top with greek yogurt & chives if you choose.

One of the reasons why I love this recipe is because these fritters are full proof. There are a lot of fritter recipes that easily fall apart or are difficult to deal with, but these babies stay together in the pan and are hard to screw up!

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