Squash Buttons II
by Dana

4 eggs
1 cooked acorn squash or 1/2 cooked large butternut squash
1 TBS of Coconut Oil
1 TSP of Cinnamon.

Preheat oven to 300 degrees. Grease a mini-muffin tin.

Combine ingredients in a food processor or blender and process just
until smooth.
Spoon into mini muffin pan filling cups only halfway.
Bake 30 to 40 minutes until buttons pull away from the sides of the
pan and appear dry and browned around the edges.
Carefully cut around the edges and lift out.

This method has worked well and the buttons do not stick and come out very much like bread.