Red Curry with Kabocha Squash and Brown Rice

1 tablespoon peanut or canola oil

1 medium yellow onion, chopped

1 medium red bell pepper, seeds and ribs removed and cut into ¼-inch strips

2 tablespoons minced garlic (about 4 cloves)

1 tablespoon peeled and minced fresh ginger (from about a 1-inch knob)

¼ cup Thai red curry paste, can be store bought

1 (13-ounce) can light coconut milk

½ cup water

2 tablespoons reduced sodium soy sauce

1 medium kabocha squash (about 2 ½ pounds), peeled, seeded, and cut into 1-inch cubes

¼ cup coarsely chopped fresh cilantro, for serving

2 limes, quartered, for serving

2 cups cooked brown rice, for serving