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Preheat oven to 400 degrees F.
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Toss the squash with 1 tablespoon olive oil and lay on a baking sheet. Roast until tender and browned.
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Remove from oven.
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Heat a large skillet over medium heat and add the remaining oil.
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Add the onion, garlic, and ginger and cook until soft.
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Add the squash and coconut milk to the pan. Season with salt and pepper and turn off heat.
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Transfer mixture to a food processor and puree until very smooth.
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If using immediately, transfer back to pan to warm, otherwise, cool and store in an airtight container in the refrigerator until ready to use.