Slice squash in half and remove seeds.  Place halves into a baking dish, open side down.  Drizzle olive oil, cover with foil; bake for 30-45 minutes, checking for doneness by piercing with a fork and looking for a softer texture.

Once done, remove flesh and allow to cool.  Place into a blender and puree, adding coconut milk a little at time to begin thinning.  Pour into sauce pan and warm over low heat; stirring occasionally to avoid from sticking on the bottom of the pan.  More milk may be added if a thinner consistency is desired; season with salt and pepper.

Garnish with a fresh basil leaf and serve with sliced oranges.