Ingredients

• 1 tablespoon plus 2 teaspoons vegetable oil, divided
• 1 1/2 pound butternut squash, peeled, seeded, and cut into 1/2-inch pieces
• 3/4 teaspoon cumin seeds
• 1 medium onion, thinly sliced
• 1 (14-ounce) can unsweetened coconut milk (do not stir), divided
• 1 1/2 to 2 tablespoons Thai Kitchen red curry paste
• 1/3 cup water
• 1 (2- to 3-inch) cinnamon stick
• 3 whole cloves
• 5 ounces baby spinach (5 cups packed)
• 1 tablespoon Asian fish sauce, or to taste
• 1/4 cup salted roasted cashews, chopped
• Accompaniment: lime wedges

Instructions

1. Heat 1 tablespoon oil in a 12-inch heavy skillet over medium-high heat until it shimmers. Sauté squash with cumin and 1/4 teaspoon salt until beginning to brown, about 6 minutes. Transfer to a plate.
2. Add remaining 2 teaspoons oil to skillet and cook onion over medium heat, stirring occasionally, until softened, about 5 minutes. Add 1/4 cup coconut milk from top of can and cook, stirring, until fat starts to separate and look glossy, about 2 minutes. Add curry paste and cook, stirring, 2 minutes.
3. Add squash, water, cinnamon, cloves, and remaining coconut milk and simmer, covered, until squash is tender, about 8 minutes. Stir in spinach and cook, covered, until just wilted, 1 to 2 minutes. Stir in fish sauce. Sprinkle with cashews.