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Preheat the oven to 400 degrees F and grease a large baking sheet with olive oil (or line with parchment paper).
Add the chopped butternut squash, drizzle with a few tablespoons of olive oil, sprinkle with a little salt and pepper, and bake for 30-45 minutes, until golden and browned in spots.
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the diced onion and sauté for 2-3 minutes, until translucent.
Now add the garlic and ginger to the pan and cook, stirring frequently for about 2 minutes.
Stir in the red curry paste and turmeric. Pour in the coconut milk, broth and chickpeas and stir to combine.
Bring to a boil, then lower heat so the mixture is simmering but not boiling hard. Cover and let it simmer for 10-15 minutes, until the squash has finished baking.
Stir in the soy sauce, sugar, lime juice, and salt and pepper to taste. Now stir in the roasted butternut squash and baby spinach. Let the spinach wilt for a minute or two, then remove from heat.
Serve with cooked rice, chopped cilantro or basil, lime wedges, chopped nuts and hot sauce. Enjoy!