Chop squash into 2” pieces and place in a steamer basket. Steam for 16-18 minutes, or until squash is very tender. (Note: Alternatively, you can microwave diced squash for 5-6 minutes, or until very tender.)

Transfer cooked squash into a separate bowl and mash using a fork until smooth. Place squash in a large colander and use paper towels to press squash gently but firmly. Try to remove as much excess water as possible.

Using a separate bowl, whisk together dry ingredients (cornmeal, flour, baking powder, baking soda, salt and pepper).

In another bowl, whisk together egg, buttermilk, grated onion, green onions and (optional) jalapeno. Pour this wet mixture into bowl with dry ingredients. Add mashed squash and stir just until combined. (Note: Do not overmix.) Let mixture stand for 10 minutes.

Using a deep fryer or a large Dutch oven, heat the canola or vegetable oil to 375°F. Oil should be ~2-3” deep. (An easy way to check the temperature is to drop a pinch of flour in the oil. If it bubbles up and turns brown quickly, then the oil is ready to go.)

Using two spoons or a small ice cream scoop, drop rounded tablespoons of batter into oil. (Tip: Fry these hush puppies in batches of 8-10 to avoid overcrowding pan.)

Fry until golden brown (~3-4 minutes).

Using a metal slotted spoon, remove hush puppies from the oil and let drain on paper towels or brown paper bags.

Salt lightly before serving.