Creamy Butternut Squash Curry Over Rice

0 Preheat your oven to 425 F. 
1 Prick the skin of the squash in several places with a fork. Microwave the squash for 2 minutes. Once it's cooled a little enough to handle, cut in half in the middle. Cut the halves in half so you have 4 quarters. Scoop the seeds out of the bottom of the squash with a fork or spoon and set aside. Carefully peel the skin off. Cut the squash into bite-sized cubes.
2 In a bowl, toss the butternut squash with two tablespoons of olive oil and salt. Pour the squash onto a baking sheet and try to spread out the pieces as much as possible. Roast for 30 minutes. Note: You will only use half of the squash for this curry and you can freeze the other half for future recipes or make another squash prep this week!
3 Cook the rice according to the package directions. 
4 Once the squash has been in the oven for 20 minutes, start the curry: Heat up a large skillet over a medium flame, then add the remaining olive oil, garlic, ginger and onion. Add a pinch of salt. Cook, stirring frequently, until the onions have softened and darkened in color, about 5-7 minutes. 
5 Add the curry paste to the pan and toss it with the garlic and onion mixture. Then add the drained tomatoes and 1/2 of the roasted butternut squash to the pan and toss to coat it in the curry mixture. Then add the coconut milk. Bring the mixture to a low boil and let it reduce a bit.
6 Turn off the heat and stir in the spinach until it wilts (you can cover the pan to speed this up). Squeeze 1/2 a lime over the pan and stir. Then divide the rice between three meal prep containers, followed by the butternut squash curry. Garnish with cilantro and lime wedges.