Transfer to the bowl with the chopped onion. Season with salt and pepper. Place bread in processor. Peel garlic then purée garlic squash onion chile coconut milk and 2 cups hot water in a blender until smooth adding more water if needed. Drizzle cubes on each sheet with 2 tablespoons oil.
Toss squash and oil on a rimmed baking sheet. Roast tossing occasionally until tender and browned 35 45 minutes. Arrange racks in top third and bottom third of oven. Toss squash and oil on a rimmed baking sheet. Using the flat side of chef s knife smash 3 garlic cloves peel and discard skins then coarsely chop.
Arrange racks in top third and bottom third of oven. Transfer to the bowl with the chopped onion.
