- 1 butternut squash, halved and seeded
- water as needed
- 1/4 cup coconut milk, or to taste
- 1/2 teaspoon ground cinnamon
- 1 tablespoon chopped walnuts
- Preheat oven to 350 degrees F (175 degrees C).
- Place butternut squash halves, cut-side up, in a baking dish; fill dish with 1/4 inch of water.
- Bake in the preheated oven until softened, 50 to 60 minutes. Cool squash.
- Scoop squash flesh into a bowl and mash with a fork or potato masher until smooth. Stir coconut milk and cinnamon into squash; top with walnuts.