Peel and cube the butternut squash and beets, making the beet cubes a little smaller than the squash. (Tip: if you find peeling butternut squash a challenge, this inexpensive peeler makes it easy!)
Steam both until almost tender (about 10-15 minutes).
Melt coconut oil in a saucepan over medium heat. Add onions and sauté until soft. Add garlic and ginger and cook another minute.
Add the coconut milk. Bring to a gentle simmer.
Finally, add the steamed squash and beets. Cover and simmer until the vegetables are soft and have absorbed most of the spiced coconut milk. This takes about 15 minutes, but you can also turn down the heat and allow it to soak in longer for added flavor.
Salt to taste. (It doesn’t need much; it’s very flavorful on its own).