To make coconut rice, add coconut rice ingredients to medium saucepan. Stir and bring to a boil. Once boiling, reduce heat to low, add lid and set timer for 16 minutes. Do not stir or lift lid. When timer goes off, remove from heat and let sit for 10 minutes. Fluff with fork and let sit with lid on until you serve.
To blister vegetables, heat 1 teaspoon oil in a large (4 qt.) sauté pan on medium-high heat. When heated, add 1/2 of the butternut squash and cook for 4-5 minutes, stirring once to allow vegetables to blister. Set aside and add the rest of the butternut squash and the red pepper. Cook for 5 minutes, stirring once, until veggies are blistered. Set blistered vegetables aside.
Reduce to medium heat and add 3 teaspoons oil to large sauté pan. Add one large diced onion and sauté for 5 minutes.
Add red curry and salt. Sauté for 30 seconds.
Add chickpeas (which have been drained and rinsed), light coconut milk, 1/2 cup water, broccoli florets, coconut sugar, blistered butternut squash and red pepper, and increase to high heat. Once bubbling, reduce heat and let simmer for 12 minutes, stirring occasionally. Check butternut squash for tenderness, if cooked through, remove from heat.
Add juice of ½ lime. Serve with coconut rice and garnish with roasted cashews and cilantro.