Halve the butternut squash lengthwise. Slice the top into wedges of approx. 1.5 cm. Peel the butternut squash and remove the seeds with a spoon. Grate the squash and put into a mixing bowl.
Beat the egg and add to the pumpkin together with the sweet corn, flour, curry powder. Season with salt and pepper. Stir to create a firm mixture. Add some extra flour if it is not firm enough and does not stick together.
Heat some olive oil in a large, non-stick frying pan. Spoon three or four heaps of the squash mixture into the pan and press flat. Fry the rösti on a medium heat in about 10 minutes until cooked and golden brown. Turn the rösti halfway.
Tip: Tastes wonderful with a sauce made of Greek yoghurt with finely sliced chives and pepper. The recipe is no longer lactose free.
