Preheat oven to 375 degrees F (190 C) and line a baking sheet with parchment paper. Add the squash (and potato if using) and drizzle with half of the coconut oil, cumin, chili powder, half of the sea salt, and maple syrup. Toss to combine. Then bake for about 20-25 minutes or until very tender and slightly caramelized.
In the meantime, heat a skillet over medium-high heat. Once hot, add remaining coconut oil and poblano or shishito peppers. Season with remaining sea salt and sauté for 4-5 minutes, stirring frequently. Set aside.
To serve, divide butternut squash (and potatoes if adding), sautéed peppers, cabbage, and any other desired toppings or additions (such as avocado, pepitas, quinoa, tempeh, or tofu). Serve with salsa.
Best when fresh. Store leftovers separate in the refrigerator up to 3-4 days and reheat on the stovetop or in the microwave.