Spoon freshly cooked warm/hot butternut squash into a large bowl.
Begin whisking with a mixer then add 3 Tbsp of coconut oil, 1 tablespoon at a time. Add the cinnamon and nutmeg and whisk until whipped nicely, scraping down the sides as needed. Add a little more coconut oil if needed.
Serve with a sprinkle of cinnamon on top.
Note: If your butternut squash seems a little dry, add 2-4 tablespoons of coconut milk.