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In a large bowl, combine the shredded butternut
squash, chickpea flour, eggs, and kosher salt to
the bowl, stirring until the mixture is combined.
Heat olive oil over medium-high heat.
Once the oil is hot, scoop out approximately 1/3
cup of the mixture and place into the pan,
pressing down lightly into rounds, spacing them
approx. 2 inches apart.
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