Roast the butternut squash. Peel it, remove the seeds and chop in 2 inches cubes. Place the cubes in one layer on a baking sheet lined with parchment paper. Bake in preheated oven to 425F for 25 minutes.
In a food processor add 1 cup of the roasted butternut squash, blueberries, coconut oil, baking powder, baby rice cereal, chia seeds and water. Blend for 1 minute to obtain a smooth cream.
Pipe the mix in drops on a baking sheet lined with parchment paper. You will need two baking sheets. You can either use two teaspoons or a plastic bag cut in a corner to pipe.
Bake in preheated oven to 350F for 10 min. Reduce the temperature to 275F and keep baking for 25 minutes. Remove from the oven, let the baby puffs cool down for 10 minutes than remove them from the parchemnt paper.