Microwave the squash by cutting it in half and scooping out all the seeds. Poke the flesh of the squash with a knife or fork, but be careful to not puncture it all the way through. Season with salt and pepper, then add ¼ cup of water to the centre of the squash. Wrap in plastic wrap and microwave on high for 5 to 8 minutes, depending on size of squash. Let the squash rest for 10 minutes before removing the plastic.

In a bowl, combine eggs, flour, sour cream and turmeric. Whisk until smooth. Add 2 cups of cooked squash and season to taste with salt and pepper.

Heat a large drizzle of vegetable oil in a pan over medium-high heat. Add the batter to the hot oil by the tablespoon and cook until browned. Repeat with all the batter and serve with sour cream and chili flakes.