Add the butternut squash and onions to a deep skillet or pot, along with a splash of oil (or water if cooking oil-free).

Cover with a lid and simmer over medium low heat, stirring occasionally, for about 10 minutes or until the butternut squash is soft.

Add the ginger and garlic, and stir for another minute, until fragrant.

Add the red curry paste, yellow curry powder, coconut milk, peanut butter, and chickpeas. Thin with a little water or broth if desired.

Simmer for another 10 minutes, stirring occasionally. You want the butternut squash to be so soft that it disintegrates into the sauce.

Add the spinach for the last minute or so of cooking.

Serve atop rice and garnish with crushed nuts, cilantro, and lime wedges.