Preheat oven to 400°F. Toss butternut squash with coconut oil in a large mixing bowl until well coated. Mix spices in a small bowl, then sprinkle the spice mix over butternut squash and toss to coat the squash.
Spread squash on a parchment-lined rimmed baking sheet and roast for about 30 minutes, or until squash is fork tender and lightly browned in spots. Stir once or twice while roasting.
Remove from oven and transfer to a shallow bowl, toss with salt and pepper as desired. Top with a couple pads of butter and serve hot.