Preheat oven to 400 degrees and prepare a grean a cookie sheet or pan.
Cut butternut squash & potato into small chunks. Roast in the oven for about 12-15 minutes. Turn oven down to 375 degrees.
Once squash & potatoes have cooled a bit, transfer them to a food processor. Pulse until veggies are "riced".
Mix together egg, panko crumbs, garlic, cheddar cheese, onion powder, salt, paprika & flour in a large mixing bowl.
Add squash/potato mixture to the dry ingredients. Mix until combined.
Form tots out of mixture and place on greased cookie sheet.
Bake tots for 10-12 minutes. Flip tots over and bake another 10-12 minutes.