Cut the butternut squash in half and scoop out the seeds. Rub in the inside with avocado oil (to avoid sticking) and place face down on a baking sheet.
Bake butternut squash halves for 45 minutes or until tops begin to brown. This time will vary based on the size of butternut squash used. Be careful to not overcook in this step, as we want to preserve the integrity of the skin.
Once butternut squash are cooked, remove from oven and flip them over (face up) so they can cool.
Let cool for about 10 minutes, or until you can handle them. Scoop out the insides of each half, being careful to not puncture the skin. Leave about half an inch of the meat inside each skin, so they keep their shape.
In a food processor, add the butternut squash meat, coconut cream, 2 Tbsp of chopped fresh sage, cinnamon, and salt. Pulse until combined.
Scoop the mixture back into the butternut squash halves until evenly distributed.
Place in oven again for another 20 minutes, or until golden brown.