To make the puree

1. Peel and cut the squash in chunks, discard the seeds and threads.
2. In a pan, drizzle or spray some oil and roast the butternut squash till it attains a nicely caramelized color.
3. This will take about 30 minutes. By that time the squash will be cooked through and nicely browned.
4. In the same pan, add the onions and fry lightly.
5. With the help of fork or a masher gently mash the squash, add the lightly fried onions, salt, chilli powder, pumpkin pie spice blend and cilantro.
6. With the help of fork or whisker mix it thoroughly.

To make the batter

1. In a wide bowl, sift both the flour, salt and baking powder.
2. Beat one egg lightly and add it to the squash puree along with melted butter and half of the buttermilk.
3. Now add this wet mixture to the flour mixture and whisk gently.
4. Slowly add the remaining butetrmilk as required to make thick and flowing pancake batter.
5. Check for the seasonings and let the pancake batter stand for 15 minutes.
6. Heat a griddle on high heat, lower the heat once it is heated enough and grease it with oil.
7. Pour a ladle full of pancake batter and spread it gently if requires.
8. Wait for few minutes till the air bubbles rise to the surface and then flip them and cook for 1 more minute.
9. Serve the savory butternut squash pancakes with yogurt dip.