Butternut Squash Pancake

Start by removing all the seeds from the squash and peel it off. 

Cut in half and grate it well, after that, set aside. 

Grate the mozzarella cheese and set aside. 

In a bowl, put the grated squash, the plain yogurt, the eggs, the salt, the nutmeg and the black pepper, mix all the ingredients very well. 

Add the wheat flour and the baking powder, mix very well again. 

After that, add all the cheese, a drizzle of olive oil, mix. 

Now, into a skillet, add the butter and let it melt. 

Add 1/3 of the mixture we made, spread it out, cover the skillet and let it fry for 4 minutes or until golden brown. After this indicated time, flip the pancake and fry on the other side for another 2 minutes. 

Repeat this process until you’ve used up all the mixture. 

Serve.