Peel and slice the potatoes into rounds. Boil them in salted water until tender.

Meanwhile, slice the carrots into rounds and cut the butternut squash into cubes. Sauté them in a little coconut oil, then add a splash of water and cook over medium heat until tender.

Once the potatoes are cooked, place them in a baking dish. Sprinkle with some shredded cheese and drizzle with a little soy sauce.

Add the cooked carrots and butternut squash. Pour the remaining soy sauce over the top and sprinkle with more shredded cheese.