You can use either fresh butternut squash or frozen butternut squash.  If using fresh, cut in half and remove the seeds.  Season well with salt and coconut palm sugar.  Roast in a 400 degree oven for 30-40 minutes until the squash is golden brown and nice and soft.  

If using frozen diced butternut squash, cook in a pan on medium high heat for 5-10 minutes, seasoning as well with salt and coconut palm sugar.  Cook until soft enough to puree.

Puree the squash with the water in a food processor.  Transfer to large bowl.  

Lightly mix in the rest of the ingredients and season with salt to bring out the flavor of the squash.  Don't overmix the batter as it can become quite tough.  Use a spatula to do this.

heat up a large pan with some baking spray.  Let the pan get hot and test it with some water before adding in batter.

Add in a 1/4 cup of batter in at a time.  This will yield a 3.4"-4" pancake.  Cook on the one side for just a couple minutes, and then flip and cook for one more.  Serve

Add all ingredients except for the teabag into a small pot and bring to a simmer.  

After simmering for about 8-10 minutes add in the tea bag and let simmer for another 2 minutes.  Take out the tea bag and refrigerate.  Serve cool on the pancakes.

Instead of using a tea bag you can add in 1/4 tsp of ground clove, 1/2 tsp of ground cardamom, and a 1/4 tsp of ground cinnamon right at the beginning of the simmering process.  

Season with a pinch of salt to bring out the flavors of the nectarines.