Preheat your oven to 400 degrees Fahrenheit.
Arrange butternut squash on a large baking tray lined with parchment paper. Dollop ghee, coconut oil or avocado oil on the squash and season with sea salt and black pepper.
Roast in the oven until soft and beginning to brown, about 20-25 minutes.
While butternut is roasting, steam your broccoli until tender, about 5 minutes.
While broccoli is steaming, whisk all of the eggs and almond milk in a large bowl and season with additional sea salt and black pepper if you like.
Arrange steamed broccoli in an oven-safe casserole dish greased with ghee, coconut oil or avocado oil.
Add diced bell pepper to the casserole dish, followed by the roasted butternut squash, and then the egg mixture.
Bake in the oven for 25-30 minutes.
Remove from the oven and allow to cool for a few minutes before serving between 4-5.