Butternut Squash Fritters With Corn

Ingredients

• 1 large butternut squash (a squash about 3 pounds, 6 ounces before peeling or 3 pounds after peeling and seeds removed)
• 2 cups corn kernels (about 2 ears of corn)
• 3 large eggs
• 1 teaspoon salt
• 1 teaspoon freshly ground black pepper
• 1/4 cup minced fresh chives
• 2 tablespoons minced fresh sage leaves (or 2 teaspoons dried sage)
• 1 tablespoon minced fresh thyme leaves (or 1 teaspoon dried thyme)
• 1 teaspoon ground cayenne pepper (less if you aren't a fan of spice)
• 1 teaspoon garlic powder
• 1 1/4 cup all-purpose flour (approximately)
• 1/3 cup olive oil (approximately (about 1 tablespoon per batch to fry the fritters))
• Sour cream or plain Greek yogurt (for serving (optional))

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