In a large skillet heat olive oil on medium-high until hot. Add squash and season with salt and pepper. Cook, stirring occasionally, 6 to 8 minutes, or until slightly softened.
To the skillet add the shallot, and cook until softened, 1-2 minutes. Add garlic, ginger and spices. Cook, about 1 minute, until fragrant.
Add the coconut milk to the pan. Reduce the heat to medium and simmer, stirring occasionally, 10-15 minutes, until squash is tender. (Be careful not to boil, as the coconut milk may separate.)
Add spinach and stir until wilted. Season with salt and pepper, to taste.
Serve curry on top of rice, topped with chopped cilantro and peanuts.