Preheat oven to 325F. In a small bowl combine butternut squash and coconut oil, ensuring that each cube is covered evenly in oil. Transfer squash to an aluminum foil lined baking sheet and bake for 45 minutes or until tender and caramelized on edges.
Once squash is ready, transfer 1 3/4 cups to blender and top with coconut milk and brown sugar. Blend until smooth.
In a large pot combine coconut milk mixture and brown rice. Raise temperature to medium-low, and allow to cook while stirring occasionally.
Once arroz con leche has thickened and rice has softened, add cardamom, almond, vanilla and salt. Stir to combine and adjust sweetness to taste.
Serve warm with toasted coconut chips and 1/4 cup of remaining squash.