Squash Fritters

Preheat oven to 400 F. Line a lipped baking pan with foil.

Cut the acorn squash in half and scrape out the seeds with a spoon. Drizzle the flesh of the squash with oil and place the halves on the pan flesh side down. Roast for about 45 minutes until the flesh is soft.

Meanwhile, combine the dry ingredients (cornmeal through cinnamon) in a large bowl, stir to incorporate and set aside.

When squash is done remove it from the oven and set aside to cool a bit. When cool enough to handle scrape the squash flesh into a bowl. A spoon should work fine for this. Discard the skin.

Smash the squash with a fork or potato masher until it looks like mashed potatoes or baby food. Combine the beaten egg with the smashed squash pulp and stir until incorporated.

Combine the squash mixture with the dry ingredients and stir until it’s all incorporated.

Heat 2 to 3 tablespoons canola or peanut oil in a large skillet over medium heat.

Using a tablespoon, drop dollops of the squash mixture into the hot oil keeping them far enough apart so you can flip them over. When browned on the first side, flip them over and brown the other side. This will take about 2 minutes on each side. Remove them from the hot oil to a paper towel lined plate. Repeat with the rest of the batter.

Serve hot or at room temperature with yogurt or sour cream.