Optional toppings: chopped pecanscoconut butter, chia seeds, raspberries or banana slices, cinnamon, maple syrup, figs or your fruit/nut of choice.
Preheat oven to 400F. Rinse your squash, cut in half length-wise, scoop out seeds, and rub coconut oil so both sides are lightly coated.
Place cut-side down on a parchment-lined baking sheet. Don't peel it, as the skin will easily peel away after it is roasted.
Roast for 25 – 30 minutes, until you can easily pierce a fork all the way through and the outside is wrinkly and soft. You want it to be pretty 'done', so it's easy to mash and the skin starts to wrinkle/peel away.
While it's still warm, peel off the skin. Cut into quarters and eat, or store in the fridge for the week.
When Ready to Eat:
Place in bowl, heat up, mash up (I use a fork and mash it against the side of the bowl), top with coconut milk (canned or from a carton). I like to pool the milk around the edges so it slowly absorbs into the squash, leaving it all very porridge-y. You could puree if you want, but we like it mashed and more rustic. ;)
Top with what your heart desires. Because I'm trying to avoid added sugar, I like topping with chopped pecans, coconut butter, chia seeds, and raspberries or banana slices, then a heavy garnish of cinnamon. I have a pretty good feeling that maple syrup would be amazing drizzled on top of this with cinnamon, walnuts, and figs or your fruit/nut of choice. Go crazy!