Heat the oil in a large saucepan. Cook the garlic, ginger and chillies for 2-3 minutes, or until aromatic.
Add the butternut squash and cook for 4-5 minutes until beginning to soften, then add in the peanut butter. Stir together well, then pour in the coconut milk, stock, soy sauce and molasses, and bring to the boil.
Simmer for 15-18 minutes, adding the broccoli and rice noodles for the last 2-3 minutes. The butternut should be tender and the sauce thickened slightly.
To serve, divide between 4 bowls and sprinkle over the coconut flakes and pomegranate seeds. Garnish with a wedge of lime in each bowl.