In a large skillet or dutch oven, saute the onion in the oil until softened and beginning to change color.
Stir in the coconut milk, ginger, chili paste and brown sugar.
Add the butternut squash, reduce heat and cover the pan. Stir and check for doneness after 15 minutes. If using previously cooked squash, heat through and maintain over low heat while the rice is cooking.
Cook the rice at this time, if necessary.
Before serving, stir the lime zest and most of the parsley into the cooked rice and arrange on a platter..
Add the lime juice to the butternut squash stew and ladle over the rice. Garnish with the remaining parsley.