Preheat your oven to 425 degree Fahrenheit

With a sharp knife cut the butternut squash in half and remove the ends

Carefully remove the skin of the squash by cutting down the sides

Cut the flesh in half and remove any seeds with a large spoon

Finally, chop the butternut squash into small cubes about 1 inch in size

Coat the squash cubes with one tablespoon of coconut oil

Roast squash in the oven for 15-20 minutes

While the squash roasts, add hazelnuts to a stovetop pan on medium heat and toast for 3-5 minutes, watching and stirring frequently to prevent burning

When the squash is cooked, add 1 can of light coconut milk and ½ teaspoon sea salt, BLEND until smooth

Serve topped with a drizzle of coconut milk, toasted hazelnuts & Manitoba Harvest Chipotle, Onion & Garlic Toppers!