In a mixing bowl, combine the shredded squash, shredded onion, and green onion tops.
Stir in the remaining ingredients until well combined.
Heat butter (and / or oil) over medium heat in a cast iron or non stick skillet. When the pan is hot, scoop tablespoon sized amounts of the squash cake batter into the butter.
Cook until the bottoms are browned, about 3 minutes. Flip with a spatula, and mash slightly to flatten. Cook another few minutes until browned. Drain and serve warm.