In a small bowl soak pumpkin seeds in hot water for 5 minutes
Heat oil in pot
Fry fennel seeds until they begin to pop and brown, then add onions
Sauté for a few minutes, add butternut squash and bell pepper
Cook for a few more minutes
Add remaining spices and coconut milk
Drain water from pumpkin seeds
Add pumpkin seeds to squash mix
Simmer until squash is just fork tender
Add salt to taste
Serve warm over rice