Peel and cut butternut squash into 1 - 2 inch cubes.
Coat with olive oil and season with curry, salt, paprika and nutmeg.
Roast at 400 degrees for 30 - 40 minutes until soft enough to mash (like mashed potatoes).
When squash finishes roasting, place in a separate bowl and combine with yolks from the hard boiled eggs. Mash together.
Add coconut cream 1/3 cup at a time, incorporate well into the squash mixture before adding more. Continue adding coconut milk until desired consistency is achieved. A wire whisk or wooden spoon work best.
Taste and add seasonings to taste. For a spicy flavor, add cayenne. For a smokier flavor add more paprika. For a stronger curry flavor, add more curry.
Fill the openings in the hard-boiled eggs.
Garnish with paprika sprinkles.