Quarter the butternut squash and remove the seeds. Rub the squash flesh with avocado oil and season with salt and pepper.
On a baking sheet, roast the squash skin side down in pre-heated oven for 50 minutes or until the flesh is very fork tender.
Meanwhile, in a small bowl mix the spice blend ingredients together.
Once the butternut squash has finished roasting, remove it from the oven and let it rest until it is cool enough to touch. Once it's cool enough to touch, carefully peel away the skin from the flesh; discard the skin.
Add the roasted butternut squash flesh, spice mixture and coconut milk to a blender or food processor. Blend until a creamy, smooth consistency is reached. Add additional salt and pepper to taste.
Notes
This is a great make-ahead recipe. Simply store the finished butternut squash mash in the fridge for up to 3 days and reheat over medium-heat when ready to serve.