Red Lentil and Butternut Squash Curry Stew

Ingredients

• 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
• 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