If you want a delicious and different way to eat squash that is so rich it should only be eaten once a year, boy do I have the recipe for you.
2 cps cooked squash
2 eggs - beaten
1/3 cp milk
1.5 - 2 cps flour
2 Tbsp Garlic
2 Tbsp Tarragon
1/2 tsp Caraway
1/2 cp diced onion
2 Tbsp Baking Powder
1/2 tsp salt
1 tsp pepper
Vegetable oil - for frying
Mix squash, eggs, milk, onion, and spices together.
Add just enough flour to make a medium thick batter.
Heat 1/2 inch of oil in heavy skillet to medium high.
Pour 1/2 cp of batter into hot oil and cook until pancake no longer sticks to skillet. About 3 minutes.
Flip and cook on other side. Both sides should be light brown and crispy around the edges.
Enjoy while hot or they will get soggy.