This is our favorite way to enjoy butternut squash.
First, cut in half and bake 2 butternut squash at 350 until they are soft....about 45 minutes.
In a food processor or blender, grind 3 cups of a combination of oats and almonds (or walnuts) to a flour. Place in a bowl and mix in a stick of softened butter (or use canola oil). Add a little maple syrup or honey to moisten, add a little more, taste, and add water until the dough is cookie dough consistency. Pat this into the bottom of two pie plates and bake at 350 for ten minutes. The rest you can make cookies with...your toddler could even do this while you prepare the filling.
Peel the squash (this should be easy since they are already baked) and scoop out the seeds. Puree the squash with a cup and a half of milk (any milk works) 3 eggs (you may omit these) 1 tsp. salt, 3/4-1 cup sweetener (we use honey, maple syrup, or Sucanat, and if the squash is sweet, you may omit this too)
Pour the puree into the pie crusts and bake again for about 45 minutes...350.