In a small bowl combine the Goat Cheese (4 ounce) and the Cream (5 tablespoon). Stir until smooth. Add Lemon (1) and Ground Black Pepper (1/4 teaspoon). Stir to combine and set aside.
Preheat oven to 300 degrees F (150 degrees C). Line a baking sheet with paper towels and set aside.
Heat the Olive Oil (2 tablespoon) over medium heat in a 9-10" skillet. Add the grated Butternut Squash (1/2) and Kosher Salt (1/2 teaspoon) and saute for 5 minutes until squash is slightly softened.
Stir in the thinly sliced Scallion (4), minced Shallot (1) and sauté for an additional 2 to 3 minutes. Remove from heat and stir in Lemon (1). Set aside.
Mix the Self-Rising Flour (1/2 cup), Cayenne Pepper (1/8 teaspoon) and Ground Black Pepper (1/4 teaspoon) and sprinkle over the butternut squash.
Lightly beat the Egg (2) and add the eggs and stir to combine - until the batter is just moist.
In a heavy bottomed skillet, heat the Olive Oil (2 tablespoon) and Canola Oil (2 tablespoon)until very hot, but not smoking. Spoon heaping tablespoons of butternut squash batter into the pan and flatten with the back of a spoon.
Cook for 3 to 4 minutes until browned and crispy then carefully flip the fritters and brown on the other side.
Transfer the fritters to the paper towel lined pan and keep warm in the oven, while you continue to make the rest of the fritters.
Serve fritters hot. Have your guests top the warm fritters with a spoonful of the lemon chèvre which gets delightfully gooey. Enjoy!