1. Heat oil in a heavy pot over medium heat and sauté onion for 3 to 4 minutes until soft.

2. Add garlic and ginger and cook for 1 minute until fragrant.

3. Stir in curry powder and cook for 30 seconds to toast the spices.

4. Add chicken pieces and brown for 4 to 5 minutes until no longer pink on the outside.

5. Add butternut squash and stir to coat with the spice mixture.

6. Pour in coconut milk and 1/2 cup water or broth, then reduce heat to low and cover.

7. Simmer gently for 18 to 20 minutes until squash is fork tender and sauce thickens.

8. Season with salt and pepper, add lime juice or chili flakes if desired, and simmer uncovered for 3 more minutes.

9. Let curry rest off heat for 5 minutes before serving.

10. Garnish with cilantro and serve with rice, naan, or roasted squash.