Carla Hall for the win!

1 small butternut squash
3/4 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon chili pepper flakes
1 teaspoon Kosher salt
1/2 teaspoon freshly ground black pepper
1 large scallion (white and green parts only, thinly sliced)
1/2 cup toasted and salted pumpkin seeds
1 clove garlic (peeled, minced)
1 tablespoon fresh parsley (chopped)
2 large eggs (beaten)
1/2 cup milk
canola oil (for frying)
1 bunch fresh cilantro (leaves only, to garnish)
Curry Yogurt Sauce:
Curry Yogurt Sauce (for serving, below)
1 tablespoon curry powder
2 tablespoons olive oil
1 cup Greek yogurt
1 lime (zested, juiced)
1/2 teaspoon salt
pinch freshly ground black pepper

For the Butternut Squash Fritters: Peel the squash, cut in half and scoop out the seeds. Using the large holes on a box grater, grate the butternut squash. Wrap the squash in a clean kitchen towel and, over a large bowl, wring as much liquid out as possible. Discard the liquid.
In a medium bowl, toss the squash with the flour, baking powder, chili flakes, salt and pepper. Stir in the scallions, pumpkin seeds, garlic and parsley. In a separate bowl, combine the eggs and milk. Add the wet mixture to the squash mixture. Gently combine.
Heat oil in a frying pan over medium-high heat. and add a heaping tablespoon of fritter batter. Press down gently with a spatula and repeat until pan is full. Cook for 1 to 2 minutes on each side or until golden brown and cooked through. Remove from pan onto a rack and sprinkle lightly with salt. Continue until all the batter is cooked. Garnish with cilantro and serve with curry yogurt sauce.
For the Curry Yogurt Sauce: In a small skillet, over low heat, add olive oil and heat through. Add the curry powder, and cook for 1 minute allowing the curry powder to bloom. In a small bowl, stir together the curry mixture, yogurt, lime zest, lime juice, salt and pepper. Serve fritters warm with the curry yogurt sauce.
Tip: Not curious about curry? Stir your favorite spice blend into the yogurt mixture to make it your own!