Butternut Squash Curry

Ingredients

• 1 cup long-grain white rice
• 3 Tbsp coconut or canola oil, divided
• 1/2 small butternut squash (about 1 pound, peeled and cut into 1/2-in. pieces, about 2 1/2 cups)
• 1 onion, chopped
• 2 cloves garlic, finely chopped
• 1 tbsp. grated peeled fresh ginger
• 3 tbsp. yellow Thai curry paste
• 1 13.5-oz can light coconut milk
• 1 jalapeño, halved
• 1/2 tsp. ground turmeric
• 1 red pepper, seeded and cut into 1/2-in. pieces
• 2 tbsp. lime juice, plus lime wedges for serving
• 1 tbsp. fish sauce or soy sauce if vegan
• 3 c. baby spinach, chopped
• Chopped cashews and cilantro, for serving

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