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Heat a large heavy bottom pot over medium-high heat.
Melt ghee in the pot, add onions, garlic, and ginger, saute until fragrant, about 3 minutes.
Add the diced chicken, acorn squash, coconut milk, stock, curry powder, turmeric and salt to the pot and bring it to a boil.
Reduce the heat to low, cover the pot, and let it simmer gently until the squash is tender, about 20 minutes.
Uncover and mash some of the squash to thicken the curry.
Enjoy the curry alone or served over rice or cauliflower rice. Garnish with cilantro and lime.