Preheat oven to 400°F. Carefully cut the squash in half (if you have trouble, try cooking it in the microwave for 1-2 minutes, this will soften the skin). Scoop out the seeds and quarter the squash.
Melt coconut oil in microwave, toss with squash wedges. Bake for 30-35 minutes or until fork tender and browned in places.
Once the squash is fully cooked, allow to cool slightly and scoop into a food processor. Blend with the coconut milk, honey, cinnamon and sea salt.
Serve as a side and garnish as you like.
Notes
Make ahead tip: This creamy mash can be made in advance and kept in the fridge for 3-4 days. Reheat when ready to enjoy!