Preheat oven to 375 degrees
Melt the coconut oil by placing it in a microwave-safe bowl and microwaving on high for 20 seconds.
Add in the ginger, cinnamon, cardamom, salt, brown sugar, and vanilla and mix well.
Add the chopped butternut squash and apples to an oven-safe dish and toss with the spiced coconut oil mixture. Toss until all the pieces are well coated.
Spoon into the pie crust and set aside while making the topping.
Make the topping by mixing the coconut oil (do not melt, just use it in its semi-solid state) with cinnamon, ginger, cardamom, flour, brown sugar, and salt. I used my hands to mix this into bread-crumb like texture. Then the mixture starts to glob up more.
Sprinkle the topping on top of the filling and bake at 375 for 40-50 minutes.
Remove from oven and enjoy with Tillamook Old Fashioned Vanilla Ice Cream.