Preheat your oven to 375.
Cut the squash in half and scoop out the seeds and dispose of them (compost if you have it) or keep them in there to roast with the squash if you like.
Place each half cut-side down in a roasting pan or dish (I use a glass pan) and cook until the flesh of the squash is soft. The cooking time will vary depending on the size of the squash but you’re looking at anywhere from 30-60 minutes. A small delicata squash may roast up in 20-25 minutes.
When the squash is done, remove it from the oven and top it with coconut butter, cinnamon and a dash of sea salt while it’s still warm.