Preheat your oven to 425˚F and line a baking sheet with parchment paper. Drizzle 1 Tbsp of olive oil on the baking sheet. Set aside.

To roast the butternut squash, slice off both top and bottom ends of the squash. Cut the round part of the butternut squash from the long part. Slice the round part in half and scoop out the seeds.  Slice the long part in half lengthwise. Brush the remaining 1/2 Tbsp of olive oil on the inside of the 2 round halves and place them cut side down on the oiled baking sheet. Place the long halves cut side down alongside the 2 rounds. Roast the squash for 40 minutes, or until the squash is very tender. Set aside to cool. 

Once the squash is cool enough to handle, use your fingers to peel off the outer skin. Measure 1 1/4 packed cups of the roasted squash and place it in a high-speed blender or food processor. Blend the butternut squash until silky smooth and set aside. 

Heat a medium saute pan over medium heat and add the coconut oil. Once hot, add the onion and a pinch of salt to the pan and saute for 5 minutes or until the onion is translucent. Add the garlic, ginger, and serrano pepper and saute until fragrant 2-3 minutes. Add the red bell pepper slices and the broccoli and cook, stirring often for about 6-8 minutes.

Stir the red curry paste in with the sauteed vegetables until the vegetables are well coated. Pour the blended butternut squash, coconut milk, and vegetable broth into the pan and stir everything together. Bring mixture to a boil and lower to a simmer. Simmer for 15 minutes. Just before serving, add the lime juice and the salt to the curry, season to taste, and remove from the heat. 

Serve the butternut Thai curry with vegetables in wide bowls with a side of brown rice. Garnish with fresh cilantro, lime wedges, and Sriracha.