How to Make It
In a small bowl, combine the flour, cumin, turmeric, ginger, ½ teaspoon salt, and several grinds pepper.
In a large bowl, combine squash and egg and toss with your hands until squash strands are evenly coated. Add the flour mixture and toss until strands are well coated. Add the shallot and garlic and mix to combine.
Heat 1 tablespoon oil in a large cast-iron skillet over medium-high. Drop 3 (1/2 cup) dollops of the butternut mixture into the skillet, spread slightly. Reduce heat to medium-low and cook until edges begin to brown and crisp, 3 to 4 minutes. Carefully flip fritters and press down with the back of a spatula. Cook until crispy, 3 to 5 minutes more. Transfer to a paper towel-lined plate and season with salt. Repeat with remaining 1 tablespoon oil and butternut mixture. Serve hot with yogurt sauce and several grinds pepper.
Yogurt sauce: Add the yogurt, jalapeño, cilantro, lime juice, olive oil, lime zest and garlic to the bowl of a food processor and pulse until smooth. Season with salt and several grinds black pepper.