Butternut Squash Pancakes from Welcome to Claire's: 35 Years of Recipes and Reflections from the Lan

Ingredients

• 5 tablespoons grapeseed, avocado, almond or sunflower oil, divided
• ¼ teaspoon ground black pepper
• 1 savory biscotto
• ½ medium locally grown butternut squash, peeled and seeded
• ¼ cup finely chopped locally grown onion, about ⅛ medium onion
• 1 cup coarsely chopped locally grown organic baby spinach or other local greens
• ¼ cup organic all-purpose flour
• ¼ teaspoon sea salt
• 4 locally raised eggs
• Pinch of freshly grated nutmeg