• 1 butternut squash (about 3 pounds), peeled and shredded
• 1/3 cup all-purpose flour
• 2 cloves garlic, minced
• 2 large eggs, beaten
• 1/2 teaspoon dried thyme
• 1/4 teaspoon dried sage
• Pinch of nutmeg
• Kosher salt and freshly ground black pepper, to taste
• 2 tablespoons of Miller's Blend Extra Virgin Olive Oil
• 2 tablespoons of Black Currant Balsamic Vinegar to drizzle

Instructions:

In a large bowl, combine butternut squash, flour, garlic, eggs, thyme, sage and nutmeg; season with salt and pepper, to taste.

Heat Miller's Blend Extra Virgin Olive Oil in a large skillet over medium high heat. Scoop tablespoons of batter for each fritter, flattening with a spatula, and cook until the underside is nicely golden brown, about 2 minutes. Flip and cook on the other side, about 1-2 minutes longer.

After plating drizzle Black Currant Balsamic over butternut squash fritters

Serve immediately.