Red Lentil and Butternut Squash Curry Stew

INGREDIENTS

small butternut squash, peeled and chopped into 1/2-inch cubes (about 3 cups cubed)

1 tbsp

extra virgin olive oil

Kosher salt and freshly ground black pepper,

1 tsp

Madras curry powder

1 tsp

garam masala

1 tsp

extra virgin olive oil

small yellow or white onion, finely chopped

garlic cloves, minced

1 1/2 tsp

Madras curry powder

1/2 tsp

garam masala

2 cups

vegetable broth

1/2 cup

red lentils

Spice Roasted Squash

big handful of washed kale, torn into small pieces

Kosher salt and freshly ground black pepper,