Sauté garlic and onion with olive oil in pan till translucent

set pan aside to cool

Preheat oven 400°F

Wrap shredded butternut squash in paper towels, squeeze excess liquid

In bowl place shredded squash, edd, salt, pepper, sage, parsley, paprika, nutmeg, cheese and hazelnut flour. Add opinion and garlic (that was cooked prior)

Line baking sheet with parchment (or your silpat)

Shape squash mixture into patties, arrange on baking sheet, brush with olive oil and bake 10 minutes

Flip patties over, brush with olive oil, bake another 10 minutes

Serve with yogurt