3 lb butternut squash, cut lengthwise 2 garlic cloves 2 tbls extra virgin olive oil 1 tbls coconut milk 1/2 tsp sea salt 1/4 tsp pepper Second night meal 2 strips bacon

Turn oven to 400 degrees. Roast squash with flesh side down for 45 minutes. Once the squash is done cooking, carefully remove the skin with a knife and cut into large chunks. In a food processor or blender, mix all mash ingredients until smooth.