Some good recipes.
Multigrain Butternut Squash Fritters
Source: From the test labs of SomethingEdible.com. Batter is loosely based on a vintage Gold Medal Flour buttermilk flapjack recipe.
Servings: Makes about 8 - 10 fritters
Prep Time: 20 minutesCook Time: 30 minutes
Instructions: In a mini-prep/chopper combine flax, wheat germ, oats, and whole wheat flour. Pulse until the mess looks like a coarse flour. Combine the multigrain flour with the rest of the dry ingredients and whisk to integrate. Set aside, and whisk the wet ingredients until they start to become slightly frothy (integrated and with bubbles starting to form on the top). Preheat a cast-iron skillet with a quarter-inch of desired cooking oil (I like refined olive oil) to 350F (probably medium to medium-high heat).
While the skillet heats, stir the wet ingredients into the dry stuff. Right as it just comes together, stir in the grated butternut squash. Dollop two-tablespoon-sized portions (half of a quarter cup) into the hot oil, ensuring to leave plenty of space between each fritter, as they'll spread a little. Cook until golden brown on one side, about 4 minutes, then flip and repeat for side two. Move to a warm oven on a wire rack to keep warm as you work each batch, adding oil to the pan as necessary.