Peel the butternut squash and chop into cubes of about an inch.
Add the oil to a large pan and add the cubed butternut squash. Cook gently until it begins to soften, around 20 minutes.
Drain off excess oil, then add the cumin, coriander and turmeric and stir to coat thoroughly. Add the coconut milk and cook for another 10 minutes or until the butternut squash is completely soft, but still holding shape. Serve with white rice.