Dice the butternut squash into 1/2-inch cubes. Halve, peel, and thinly slice the onion. Mince or grate the garlic. Drain and rinse the chickpeas. Chop the cilantro, reserving a few leaves for garnish. Cut the lime into wedges.

Heat 1 tablespoon oil in a large pot over medium-high heat. Add the squash to the pot and cook, tossing, 5-7 minutes, until softened. Season with salt and pepper and set aside.

Heat another 1 tablespoon oil in the same pot over medium-high heat. Add the onions to the pan and cook, tossing, for 3-5 minutes, until softened. Season with salt and pepper.

Add 1/4 cup coconut milk and the curry powder to the pot and simmer for 3-4 minutes.

Add the chickpeas, squash, remaining coconut milk, and a pinch of cinnamon to the pot. Bring to a boil, then reduce to a simmer for 15 minutes. Stir the chopped cilantro and spinach, then season with salt and pepper.

Remove pot from heat and stir in a few squeezes of lime (to taste).

Serve the curry divided between bowls. Garnish with the cashews, reserved cilantro leaves, and remaining lime wedges. Enjoy!