Preheat the oven to 350 degrees F. Place the squash halves cut-side down on a baking sheet, and roast for 60-90 minutes, until the flesh is easily scooped out of the skin with a fork.
Raise the oven to 425 degrees F. Remove the flesh from one of the squash halves and set the flesh aside, discarding the shell. Hollow out the remaining squash half, leaving about ¼ inch of flesh attached to the skin so that the squash will keep its shape.
Combine all of the removed flesh with the remaining ingredients except coconut in a blender. Puree until well-combined.
Pour the puree into the hollowed-out squash half and sprinkle with coconut flakes.
Bake 5-10 minutes, or until golden-brown on top.
Recipe by Autoimmune Wellness at https://autoimmunewellness.com/twice-baked-butternut-squash/