Preheat your oven to 400 Degrees Fahrenheit (205 Celsius)
Place your butternut squash in a large mixing bowl and add your melted coconut oil
Stir to evenly coat all your squash
Add your sage and salt and pepper to the bowl and ensure you thoroughly mix to get every piece
Transfer your butternut squash to an aluminum foil lined baking sheet and roast in the oven for 35 minutes, or until fork tender (I roasted mine to get some caramelization for flavor so you can roast to your liking)
Remove your butternut squash from the oven and transfer to your food processor or blender
Add your grass-fed butter and 3/4 cup (96 grams) of your macadamia nut meal
Process until everything is well incorporated and taste. Add slightly more sage or salt and pepper if needed
Scoop out your delicious roasted puree and place in a bowl, use your remaining 1/4 cup of macadamia nut meal to sprinkle on top
Enjoy
Notes
To get macadamia nut meal, just place whole raw macadamia nuts in a food processor or blender and process until you have a coarse grind ensuring you stop before you get macadamia nut butter