Cut the pork into 1-inch cubes. Sprinkle with salt and pepper. Heat oil in a large skillet with a lid over medium-high heat. Add the pork and cook, stirring occasionally, until browned, about 5 minutes. Remove from the skillet.

Add the onion and butternut squash to the pan, season with a large pinch of salt and pepper, and cook, stirring occasionally until browned, about 5 minutes. Add the garlic, curry powder, and cayenne pepper and cook, stirring until fragrant, 1-2 minutes. Add the pork back to the pan along with the tomatoes, broth, and SunButter. Bring to a boil, stir until the SunButter is fully melted, reduce heat, and simmer, covered for 10-15 minutes or until the pork is cooked through and the vegetables are tender. Remove lid, stir in the coconut cream, and simmer uncovered for about 2 minutes or until the sauce has thickened.

Serve over rice with additional toppings.