Spice Roasted Squash:

1 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, to taste
1 tsp Madras curry powder
1 tsp garam masala

Stew:

1 tsp extra virgin olive oil
1 small yellow or white onion, finely chopped
2 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
a big handful of washed kale, torn into small pieces
Kosher salt and freshly ground black pepper, to taste