Preheat your oven to 400 degrees.

Cut 1/2 inch slices of your butternut squash, then cut off the outer skin from each slice. Then cut these slices in half and quarters. Slice each quartered piece in half (this makes it easier to get 1/4 inch slices of butternut squash). I ended up with 2 cups of sliced and quartered pieces of butternut squash. Then, put the butternut squash into a microwave safe bowl. Pour 1 cup of water into the bowl and microwave for 5 minutes. Strain and set aside.

Next, sauté the diced white onion and diced garlic in 1 Tbs of olive oil in a pan/pot for about 4 minutes over medium heat. Add 1 Tbs of coconut flour to the onions and garlic and mix.

Then, add 1 cup of coconut cream to the pot and mix. Add the salt, black pepper, nutmeg, and thyme to the pot, mix, and cook for 5 minutes. Add 1/2 cup of coconut broth or stock and 1 Tbs of coconut flour to the pot, mix, and cook for another 5 minutes. Then increase the heat to medium high and let the mixture bubble for 3 minutes, while mixing often, and set aside.

Next, grease a glass dish, mine was 8in x 8 in. Put 1/3 of the sliced zucchini, sliced yellow squash and sliced butternut squash into the dish. Top with 1/2 cup of the sauce, smoothing it around to touch all of the squash. Then add then next 1/3 of the sliced zucchini, sliced yellow squash and sliced butternut squash into the pan and top it again with 1/2 cup of the sauce. Repeat this step with the remaining squash and sauce.

Cook in the oven for 35 minutes. Then, broil at 500 for 2-3 mins, and remove from the oven. Top the whole dish with with crushed plantain chips, let cool, and serve.