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1
Preheat oven to 400 F. Line a lipped baking pan with foil.
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2
Cut the acorn squash in half and scrape out the seeds with a spoon.
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3
Drizzle the flesh of the squash with oil and place the halves on the pan flesh side down.
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4
Roast for about 45 minutes until the flesh is soft.
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5
Meanwhile, combine the dry ingredients (cornmeal through cinnamon) in a large bowl, stir to incorporate and set aside.
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6
When squash is done remove it from the oven and set aside to cool a bit.
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7
When cool enough to handle scrape the squash flesh into a bowl.
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8
A spoon should work fine for this.
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9
Discard the skin.
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10
Smash the squash with a fork or potato masher until it looks like mashed potatoes or baby food.
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11
Combine the beaten egg with the smashed squash pulp and stir until incorporated.
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12
Combine the squash mixture with the dry ingredients and stir until its all incorporated.
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13
Heat 2 to 3 tablespoons canola or peanut oil in a large skillet over medium heat.
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14
Using a tablespoon, drop dollops of the squash mixture into the hot oil keeping them far enough apart so you can flip them over.
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15
When browned on the first side, flip them over and brown the other side.
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16
This will take about 2 minutes on each side.
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17
Remove them from the hot oil to a paper towel lined plate.
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18
Repeat with the rest of the batter.
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19
Serve hot or at room temperature with yogurt or sour cream.
