Cut the squash in half (if using acorn) and remove seeds. Sprinkle a dash of sugar on the inside and roast at 400° F for 30 minutes or until it's soft

Mash the roasted squash with the coconut milk, and adjust the sweetness of necessary. Depending on the squash, you may need to add a bit more sugar so it tastes mildly sweet.

Melt 2 tbs of butter, and add the pressed garlic to the pan - cook for half a minute and add the crab pieces. Carefully saute them in the butter for a minute or two, trying to preserve them whole as much as possible

Melt the remaining butter in the pan, on low/medium heat and cook for a minute or two until it gets a golden brown color

Assemble the dish, by placing half a cup of the squash puree in a small bowl, topping it with half the crab meat, and pouring over the browned butter