Preheat oven to 425 F. Line baking sheet with tin foil and coconut oil.
Halve butternut squash and scoop out the seeds. Place squash, cut side down, on baking sheet. Bake 18-20 minutes, or until tender. Remove and let cool. Dice and set aside.
Warm a pan over medium heat with coconut oil. Add onion, bell pepper and garlic and sauté. Add curry paste and coconut milk. Add diced butternut squash, chicken and 1 ¼ cups of water or chicken broth or water. Raise temperature to medium-high heat to bring to a boil. Reduce heat to simmer until chicken is cooked, about 20 minutes. Add spinach leaves.
To serve: Spoon brown rice into bowl and top with curry. Serve with lime wedge and other additional toppings and enjoy!