45 Min

• 1 Kabocha Squash
• 1 Onion, roughly chopped
• 1 lb Carrots, diced
• 1 lb Potatoes, diced
• 1 tsp Curry Powder
• 3 Tbsp Olive Oil
• 1 can Coconut Milk
• 2 cups Vegetable Stock
• 1 tsp Chopped Garlic
• 1 tsp Minced Ginger
• Sea Salt and Pepper
• Minced Parsley (optional)

Preheat oven to 400 degrees. After cutting off stem, cut squash in half from top to bottom. Scoop out seeds. Place squash, cut side down, on cookie sheet and pop into oven. Toss potatoes and carrots with two tablespoons olive oil, sea salt, and pepper. Spread in single layer in baking dish and put in oven. Squash will take 25-30 minutes and carrots and potatoes a bit less. While they roast, begin stew.

In medium soup pot, heat 1 tablespoon olive oil over medium heat. Add onions and season with sea salt and pepper. Cook 3 minutes then add curry powder, garlic, and ginger. Cook 30 seconds more; then add coconut milk and stock. When squash and potatoes are fork tender, remove from oven. Add potatoes directly to pot. Let squash cool a few minutes. Skin of squash will come off easily. Cut squash into 1-inch pieces; then add to pot. Let stew simmer another 10 minutes. Taste and adjust seasoning. Top with parsley and and serve.