Kabocha Squash Red Curry

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2 tablespoons unsalted butter

1 carrot, cut into 1/2-inch dice

1/2 Spanish onion, cut into 1/2-inch dice

2 tablespoons finely minced fresh ginger

4 cups 1-inch-dice kabocha squash (from about 1 peeled squash)

Kosher salt and freshly ground black pepper

4 cloves garlic, minced 

2 tablespoons Thai red curry paste 

Two 13.5-ounce cans coconut milk 

1 cup chicken stock 

2 tablespoons fish sauce 

1 cup fresh spinach 

Cooked long-grain rice (preferably jasmine), for serving

1/2 cup peanuts, toasted 

1/2 cup fresh cilantro leaves 

1/4 cup pomegranate seeds 

Lime wedges, for serving