Peel, core, and cube the butternut squash. Toss together with cinnamon, ground ginger, nutmeg, salt, and melted coconut oil.

Bake in oven at 400 for 25 minutes. Remove from oven, allow to cool completely and set aside.

In small glass cups or glasses, evenly divide and layer yogurt, squash, granola, and a small drizzle of honey. Layer for about three layers. Top with a tbsp. of almond butter, a sprinkle of granola, and a few cubes of squash.

Right before serving, drizzle with honey; serve!