-
Peel, de-seed, and dice a medium butternut squash. Place steam basket in a pot with water and steam cook squash for about 15 minutes, or until very tender. Transfer to a mixing bowl. (may also roast in the oven at 350 degrees for 1 hour)
-
Preheat oven to 325 degrees F and grease a glass 8 x 8 baking dish with coconut oil. Set aside.
-
Add the eggs, egg yolk, banana, and coconut oil to the mixing bowl with the squash. Blend with an immersion blender until very smooth. (May alternatively blend in a blender or food processor, or with hand mixer)
-
Pour batter into prepared dish and spread evenly.
-
Bake for 35 minutes until the egg is set and the batter is solid.
Allow to cool and cut into small squares.
Freeze individual squares in an airtight container; reheat to serve.