Add the butternut squash to a pot and cover with water. Bring this to a boil and once it boils, reduce the heat to medium and cook for 5 minutes or until the squash is fork tender.
Meanwhile blend the onion and the Serrano peppers in a food processor.
Melt 2 tablespoons of coconut oil in a dutch oven or heavy pot over medium heat.
Add the mustard seeds and once they begin to pop, add the curry leaves and the onion/serrano mixture.
Saute for 5 minutes then add the shredded coconut, salt and turmeric. Mix well, then add the butternut squash and the remaining 1 tablespoon of coconut oil.
After a minute, turn off the heat and serve.