Preheat the oven to 400 F and line a large baking sheet with parchment paper.

Add the cubed butternut squash to the baking sheet and top with 1 tbsp of avocado oil. Bake in the preheated oven, rotating halfway through for 25 minutes. The squash should be softened. Remove from the oven and allow to cool completly.

Once the squash is cool use a potato masher (or clean hands if the squash is totally cool) to mash the squash completely. Remove any pieces of squash that may have charred in the oven.

Stir in 2 tbsp of avocado oil, coconut flour, tapioca starch and seasonings. Stir well until fully combined.

Mold the mixture into 1" tater tot shapes and place on a parchment lined baking sheet, evenly spaced. Top with the remainder of the avocado oil.

Transfer to the oven and bake for 23-25 minutes, rotating halfway through.

Serve fresh with a dip of your choice as a snack or side dish.