Preheat the oven to 175 degrees celsius (350 Fahrenheit) and line a baking sheet with parchment paper
Place the butternut squash cubes on the baking sheet, the should be approximately 1/2 an inch or smaller in size. Drizzle with the olive oil and bake in the oven for approximately 25 minutes until tender and lightly browned in colour
Place the cooked butternut squash in a bowl and mash with a fork until a puree is formed and there are no large chunks, the smoother the better
Add to the puree the grated carrot, onion, parsley, paprika, cumin, almond flour, cayenne and salt and stir until well combined.
Roll the batter into bite sized balls and place them on the baking sheet which you may want to lightly grease it to prevent sticking.
Bake the balls in the oven for approximately 30-35 minutes, checking and turning every 10 minutes or so to ensure that each side cooks evenly and doesn't burn.
Serve the balls warm with your favourite dipping sauce