Preheat oven to 425 degrees Fahrenheit.

Roast squash: Toss with two tablespoons of the olive oil, salt, and pepper on a baking sheet. Roast 30 to 40 minutes or until tender.

Heat a skillet with the remaining two tablespoons olive oil over medium-low heat. Cook the diced onion for 20 to 25 minutes or until golden brown.

In a blender or food processor, puree roasted squash, coconut milk, sugar, eggs, vanilla, cinnamon, and ginger.

Stir in caramelized onions.

Fill pie crust with squash mixture.

Bake for 15 minutes; reduce heat to 375 degrees Fahrenheit and bake for 30 to 40 minutes or until the crust is golden.