Toss the butternut squash cubes with 1 tablespoon of olive oil and salt. Spread them on a baking sheet and roast for 25-30 minutes or until they're tender and a little crispy on the edges.
Cook the Base
While the squash is roasting, heat the remaining olive oil in a large pot or skillet over medium heat. Add the diced onion and minced garlic. Cook until they're soft and smellin' good.
Spice It Up
Add the curry powder, ground cumin, and coriander to the pot. Stir it all together so the spices get mixed in.
Add the key ingredints
Add the can of coconut milk, the roasted butternut squash, and the salt to the pot. Stir it up so everything gets mixed.
Cook in low heat
Reduce the heat to low and let the curry cook for about 10 minutes. This helps all the flavors to develop.
Garnish and Serve.
Dish it up into bowls and garnish with fresh cilantro and lemon juice.