Preheat the oven to 425°F. Spread the cubed squash onto a half sheet pan and the cauliflower florets onto another. Drizzle enough olive oil over both to coat well. Toss, spread into an even layer, and season with a good pinch of salt. Roast for 25 minutes until caramelized and tender.
Meanwhile, heat a large Dutch oven (or heavy-bottomed pot) over medium heat. Add enough oil to coat the bottom. Add the shallot and a pinch of salt. Saute for a minute or so. Add the red peppers. Continue to saute until the shallot and peppers are both caramelized. Stir in the garlic and fresno chile. Cook for another minute or so.
Stir in the spice blend and allow to toast for a minute. Add the coconut milk and stock. Bring the liquid to a simmer. Simmer over medium-low heat for about 10 minutes.
Stir in the beans and roasted vegetables. Simmer for another 5 minutes or so. Lastly, add the lime juice. Taste the stew and season with more salt if needed.
Serve the stew over the rice. Garnish with the scallions and cilantro.