Peel the 450 grams butternut squash and cut it in half lengthwise.
Remove and discard seeds, then cut squash into 1/2 to 3/4-inch cubes (you should have 2 1/2 cups).
In a 5 to 6-quart pan over medium heat, frequently stir 2 cups minced onions, 3 tablespoons minced ginger, and 1 tablespoon minced garlic in 1/3 cup butter until onions are very limp (10 to 15 minutes).
Add 1 1/2 cups rinsed and drained basmati rice to the pan and stir often until opaque (about 5 minutes).
Add 1 1/2 tablespoons curry powder to the pan and stir for 30 seconds longer.
Stir in 1/2 teaspoon salt, the cubed squash, and 3 cups de-fatted vegetable broth.
Bring the mixture to a boil over high heat, then reduce heat, cover, and simmer, stirring occasionally until rice and squash are tender to bite (16 to 18 minutes).
Stir in 2 tablespoons chopped cilantro and add salt to taste.
Spoon the Curried Squash and Basmati Rice into a bowl and serve.