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1
Heat the oven to 400u00b0F and arrange a rack in the middle. Cut the squash in half lengthwise and scrape out the seeds. Brush the flesh with 2 tablespoons of the oil and season generously with salt and pepper. Place the squash halves cut-side up on a baking sheet and roast until fork-tender, about 50 minutes to 1 hour.
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2
Remove the squash from the oven and let sit at room temperature until cool enough to handle, at least 30 minutes. Meanwhile, reduce the oven temperature to 250u00b0F. Set a wire rack over a baking sheet and set it aside.
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3
Once the squash has cooled, scrape the flesh with a fork to make long strands and place the strands in a large bowl; discard the skin. (At this point the squash can be refrigerated for up to 1 day before proceeding with the rest of the recipe.) Add the cornstarch, eggs, caraway seeds, and measured salt and pepper and stir gently with a fork to combine.
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4
Heat 2 tablespoons of the oil in a large frying pan over medium-high heat until shimmering. Using a 1/4-cup measuring cup and avoiding any liquid at the bottom of the bowl, scoop a level portion of the squash mixture and carefully drop it into the pan. Repeat to make 4 mounds. Using a flat spatula, gently flatten each mound to about 1/2 inch thick and 3 inches wide. Fry undisturbed, adjusting the heat as necessary, until the bottoms are browned and crispy, about 3 to 4 minutes. Flip and fry until browned and crispy, about 3 minutes more.
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5
Transfer to the rack on the prepared baking sheet and place in the oven to keep warm. Add the remaining 2 tablespoons of oil to the pan and fry the remaining squash mixture. 6
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6
Place the sour cream, chives, and lemon juice in a small bowl, season with salt and pepper, and stir to combine. Serve the cakes immediately with a dollop of sour cream on top.
