Peel and shred butternut squash onto a cheese cloth. Wring out as much moisture as possible then place shredded squash in a bowl. Combine eggs, flour, garlic powder, thyme, nutmeg, salt and pepper with the squash.
Heat a pan over medium-high heat and add oil. Place a spoonful of the butternut squash mixture in the pan and spread out (like a pancake.) Cook on both sides until golden brown, about 3 minutes each side. Repeat until all butternut squash mixture is used.
For the yogurt dip:
In a small bowl combine greek yogurt, garlic powder, lime juice, salt & pepper.
Serve fritters with a dollop of yogurt dip and sprinkle with chopped chives!