Preheat oven to 400°. Slice a butternut squash down the center, lengthwise, scoop out the seeds. Rub with a little coconut oil, and place on a baking sheet. Using the hold head of unpeeled garlic, cut the top of head off, revealing the bare tips of each clove. Drizzle with olive oil and wrap tightly with foil. Place on the baking sheet. Roast everything in the oven for 45 minutes to 1 hour. The squash is done when you can easily insert the tip of a knife. Let cool slightly.