Roast the squash: Preheat oven to 400 degrees. Bring 1 1/2 cups of water and a large pinch of salt to a boil. Halve the acorn squash and scoop out and discard the seeds. Slice each half into 3/4-inch wedges. Place the wedges on a lightly oiled baking sheet and toss with a drizzle of oil and a pinch of salt and pepper. Place in the oven for 35-40 minutes, flipping halfway through cooking, until soft and golden brown.

Cook the rice: Add the rice to the boiling water, cover, and reduce to a simmer for about 15 minutes, until tender.

Prep the remaining ingredients: Meanwhile, peel and finely dice the carrot. Halve, peel, and dice the onion. Peel and mince or grate the ginger. Mince or grate the garlic. Finely chop half the cilantro, reserving a few leaves for garnish

Cook the vegetables: Heat a drizzle of oil in a large pan over medium heat. Add the carrot, onion, and half the ginger and cook, tossing, until soft and slightly caramelized, 7-8 minutes. Season with salt and pepper. Add the cooked rice to the pan and from heat.

Rinse out the pot you cooked the rice in. Heat a drizzle of oil in the same pot over medium heat. Add the garlic, curry, and remaining ginger to the pan and cook 1-2 minutes, until softened. Stir 1/2 cup coconut milk, 1 teaspoon sugar, and 1/2 teaspoon soy sauce (we are sending more) into the pot. Bring to a simmer, then stir in 1 Tablespoon peanut butter and the chopped cilantro. Remove from heat and season with salt and pepper, if necessary.

Add the remaining soy sauce and a drizzle of oil to the pan with the rice. Heat over high and toss until rice becomes slightly crispy, 2-3 minutes.

Serve the roasted acorn squash on a bed of fried rice and drizzle with the coconut-curry sauce. Scatter with the remaining cilantro leaves and enjoy!