In a small bowl, mix together the flax meal and water. Let sit for 5-10 minutes, until it thickens and reaches a gel-like consistency.
In a large bowl, mix together shredded butternut squash, onion, cilantro, curry powder, salt, black pepper, gtuten-free flour blend, and flax egg mixture.
Preheat a large skillet over medium high heat. Add two tablespoons of oil to the skillet.
Form the butternut squash mixtures into 1/4 cup balls. Add to the skillet in batches of 4 and flatted with a spatula.
Cook on one side for 3-4 minutes, flip and cook an additional 2-3 minutes, until the fritter is lightly browned.
Top with coconut yogurt and chopped cilantro to serve.