To start, half koginut squash and remove seeds from middle. Cut length wise into inch thick strips and coat in olive oil on a baking pan

Place koginut in oven on broil for about 30 minutes (flipping each slice over halfway through) or until the slices are very soft when poked with a knife.

Remove skins from roasted koginut and mash up the roasted squash

In a large bowl, whisk squash, squash, eggs, cheese, salt, pepper and baking powder until smooth.

Add flour and stir until just combined. Batter will be thick.

Heat a large frying pan and coat the bottom with butter

Heap scoops of batter (about a ¼ cup per pancake) and bake in pan, flipping them over when they turn golden brown.

Enjoy your pancakes as is or with a dollop of sour cream on top!