Preheat the oven to 350°F.

Let butternut squash to cool after baking (split in half and bake at 350 degrees for 20-30 minutes). Scoop out the butternut squash flesh and set it in a mixing basin.

Flax seeds, pumpkin seeds, and oats should be ground. Add to the butternut squash mixture.

Combine the squash with the peanut butter and cinnamon.

Stir the ingredients together, then use your hands to completely integrate the mixture into a dough ball.

Put the dough ball between two pieces of parchment paper and flatten it out.

After flattened, smooth out the mixture to 1/4" thickness with a rolling pin.

Cut out snacks with a dog-themed cookie cutter.

Put a clean piece of parchment paper on a cookie sheet.

Put the goodies on the cookie tray with the lid.

Bake for 18-20 minutes, depending on your oven and your dog's preference for texture.

Let to cool after removing from the oven. Refrigerate for up to one week. May be frozen for up to 3 months - but they won't survive that long!