Southeast Asian Slow Cooked Winter Vegetables

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1 (2 3/4 pound) butternut squash, unpeeled, quartered, and cut into 2-inch chunks

4 (about 2 pounds) sweet potatoes, peeled and cut into 2-inch chunks

10 ounces shiitake mushrooms, stemmed and halved

1 bunch scallions (green and white parts separated), cut into 1-inch pieces

2 (14-ounce) cans coconut milk

1 1/2 cups water

3 tablespoons soy sauce

2 teaspoons sambal oelek, or other Asian chili paste

1 teaspoon kosher salt

1 cup cilantro leaves, roughly chopped for garnish

1/4 cup salted peanuts, roughly chopped for garnish