1 (12 oz.) package Green Giant® Veggie Spirals® Butternut Squash, thawed
1/2 cup all-purpose flour
1/4 cup grated Parmesan cheese
2 large eggs, lightly beaten
2 tablespoons chopped fresh sage (optional)
2 tablespoons olive oil
Blot excess moisture from Green Giant® Veggie Spirals® Butternut Squash with paper towel. Combine Butternut Squash Spirals, flour, Parmesan cheese, eggs and sage in large bowl. Season with salt and pepper. Stir gently until mixture is just combined.
Heat 1 tablespoon olive oil in large nonstick skillet over medium heat and cook 4 pancakes (use about 3 tablespoons mixture per pancake), turning once, until pancakes are golden brown, about 6 minutes. Repeat with additional oil and batter.
Drain pancakes on paper towel-lined plate.
Serve pancakes with plain Greek yogurt or sour cream, if desired.