Prepare Squash: Preheat your oven to 375°F (190°C). Cut the butternut squash into cubes, drizzle with a little oil, and roast for 25-30 minutes until tender. Allow to cool, then puree in a food processor until smooth.

Combine Dry Ingredients: In a medium bowl, whisk together almond flour, coconut flour, baking powder, cinnamon, nutmeg, and salt.

Mix Wet Ingredients: In a large bowl, mix the butternut squash puree, melted butter, erythritol, egg, and vanilla extract until well combined.

Form Dough: Gradually add the dry ingredients to the wet ingredients, stirring until a dough forms. Chill the dough in the refrigerator for at least 30 minutes.

Preheat Oven: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.

Shape Cookies: Use a cookie scoop or tablespoon to drop balls of dough onto the prepared baking sheet. Flatten slightly with the back of a spoon or your hand.

Bake: Bake for 12-15 minutes, or until the edges are golden brown. Allow cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.