Butternut squash pancake

Cut the butternut squash in half and remove the seeds and stringy parts.

Remove the skin with a peeler, trim the edges, and slice thinly.

Put two cups of the squash strips in a bowl, add a pinch or two of salt, mix and let sit about 20 minutes.

The salt draws out moisture so no water is needed; mix in about three tablespoons of flour.

Heat a pan with olive oil or vegetable oil, spoon in the mixture and press it down with a spatula.

When small bubbles show at the bottom and it turns golden brown, flip and cook until crispy on the bottom.

Make a second pancake the same way, pressing it into shape.

Serve on individual plates.