Place the chickpea flour in a bowl and trickle in half the water, whisking as you go, to make a smooth paste. Then add the remaining water and whisk well. The batter should have the consistency of a thin pancake batter. Word of caution-- don't try and flip this by adding the chickpea flour into the water-- it will take you forever to break up the lumps.

Add 1 teaspoon of the olive oil, salt to taste, pepper, sage, and thyme into the chickpea batter. Let the batter stand two hours at room temperature.

Preheat the oven to 425 degrees.

On the stovetop, in a 10-inch cast-iron skillet, heat the remaining olive oil and coconut oil.

Add the shallots and season with some salt and pepper. When the shallots start to soften, in about two minutes over medium heat, add the butternut squash.

Cook the butternut squash, stirring frequently, over medium heat until the squash softens and is almost tender, about eight to 10 minutes.

Make sure the squash and shallots are evenly dispersed in the skillet, then turn off the heat and pour the chickpea batter into the skillet.

Place the skillet (be sure to use oven mitts) into the oven and bake the Farinata for 30 minutes or until the sides are golden-brown and start to pull away from the skillet.

Carefully, using oven mitts, remove the skillet from the oven and let it stand 10 minutes.

Cut into slices, and serve.