Prepare the Squash:

• Preheat the oven to 400°F (200°C).
• Toss the diced butternut squash with a bit of oil, salt, and pepper. Spread on a baking sheet and roast for about 25-30 minutes until tender and slightly caramelized.

Sauté the Aromatics:

• In a large pot or skillet, heat the vegetable oil over medium heat.
• Add the chopped onion and sauté for about 5-7 minutes until soft and translucent.
• Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.

Add Spices:

• Add the curry powder, cumin, turmeric, and chili powder to the onion mixture. Stir for about 1-2 minutes to toast the spices.

Combine Ingredients:

• Pour in the coconut milk and bring to a gentle simmer.
• Add the roasted butternut squash and stir to combine. Simmer for about 10 minutes to let the flavors meld.

Add Spinach:

• If using fresh spinach, stir it in and cook until wilted. If using frozen spinach, add it and cook until heated through.
• Season with salt and pepper to taste.

Serve:

• Serve the curry over cooked rice or with naan, garnished with fresh cilantro if desired.