Place whole squash in a glass baking dish & pour 2 cups of water in the dish.
Place the baking dish in the oven & bake for 1 1/2 hours, turning over after 45 minutes. When done insert knife to test for doneness in the neck of the squash, if the knife can go through then it’s done.
Remove the dish from the oven and put it on a cooling rack to cool for 30 min.
Making the porridge
When the squash is cool enough to handle cut it open lengthwise & scoop out the flesh (discarding the seeds and skin) of the squash into a large pot.
Add the coconut milk, ginger, mace, cinnamon, salt & honey in the pot turning the burner on to medium low heat & stir.
When the fat in the coconut milk is melted cover & simmer for 10 min.
Uncover, stir, reduced heat to low, & let it simmer uncovered for 10 min.
Serve right away or let cool to room temp, put in a container, & warm up.