To prepare squash: Preheat oven to 400 degrees. Toss squash in 1 tbsp melted coconut oil and place on baking sheet. Roast in oven for 20-40 minutes, turning once until soft and browned, but not "mushy". Set aside to cool slightly.
Heat a medium sautee pan to medium high heat. Dry-cook tofu for about 5 minutes until just golden, turning regularly to cook all sides. Remove from pan and set aside.
Heat remaining coconut oil in sautee pan (still at medium heat). Sautee onion until translucent. Add minced garlic and ginger, stirring well. Add curry powder, cumin and dash of cayenne, stirring to toast for about 10 seconds.
Immediately add coconut milk, sea salt and cilantro. Bring to a rolling boil and reduce to a simmer. Add tofu and squash to milk and stir. Simmer on low, covered, for about 10 minutes to let flavors meld.
Remove cover, stir in spinach and green onions. Cook for another 2-3 minutes, increasing heat if thickening sauce is needed, until desired consistency is reached. Taste for seasoning, adding sea salt and cayenne as desired.
5. Serve over brown rice (or chosen grain), topped with additional chopped fresh cilantro and cashews. Serve with a wedge of fresh lime. Enjoy!