In large saucepan, add chunks of butternut squash along with water and bring to a boil.

Reduce heat and let it simmer for another 15 minutes.

Check tenderness of squash with a fork. If done, drain water and let squash cool down.

Meanwhile, preheat oven to 350 degrees F.

In large bowl, mash squash until it forms a smooth paste.

Dissolve collagen powder in 1/4 cup water, then pour in the squash mash.

Add remaining ingredients one by one and mix until mixture comes together.

Coat baking dish with olive oil.

Add mixture to dish and cover with an aluminum foil.

Bake at 350 degrees for 30-35 minutes, or until internal temperature reaches 160 degrees.