Cashew, Coconut, and Squash Curry

peeled, 1 1/2-in. chunks kabocha* or other orange-fleshed winter squash (from a 3-lb. squash)

About 1 tsp. kosher salt, divided

vegetable oil, divided

onion, halved and cut into half-moons

or 2 red or green serrano chiles, minced

cinnamon stick (2 1/2 in.)

fresh curry leaves* or 6 dried bay leaves

turmeric

cumin seeds

coconut milk

salted roasted cashews

lemon juice

Steamed basmati rice