In a large saute pan, heat 1/2 cup olive oil on medium high heat. Sweat the squash and the onion
together until very soft.
In a food processor
, puree the squash mixture. Drain
well to get out extra moisture. Put in a bowl with cheese
, butter, bread crumbs, eggs, scallions, thyme
, salt, and pepper. Mix well. Let it stand for 1 hour, refrigerated.
Roll into about 2-inch balls. Lightly dredge
in the flour and fry
in the remaining olive oil and butter until golden brown.