Heat oil in a medium sized pot. Fry dried shrimp, garlic, and cumin seeds until fragrant, about 3 minutes. Stir in garam masala.
Add squash, and rice.
Pour in coconut milk and water. Give it a good stir to get everything well mixed. When liquid comes to a boil, add salt. Lower heat to medium, place on the lid, and allow it to simmer for about 15 minutes or until all liquid is absorbed.
Reduce heat to the lowest possible setting and continue to cook for another 5 minutes. Turn off heat and allow rice and squash to sit for 10 minutes before serving.