1 1/2 pound butternut squash, peeled (weight is after peeling it)
1/2 cups sugar
1/4 cup brown sugar
1/2 teaspoon ground ginger
1 teaspoon ground cinnamon
1 1/4 cup all-purpose flour
Dice and cook the squash chunks.
When tender drain liquid and mash squash.
Add sugars, ginger, cinnamon and mix well. Then add the flour.
Heat up a cast iron pan with a little oil covering the bottom and scoop about 1-2 ounces of batter into the pan.
I use a 2 ounce cookie scoop but you can make them any size you like.