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PdfPeel, seed, and cube the squash into 1-inch chunks.
If it’s tough, microwave or oven-roast slightly to soften for cutting.
Heat oil in a large pot over medium heat.
Add onions and cook 5 minutes, until translucent.
Add garlic and curry powder; stir for 1 minute until fragrant.
Add squash cubes, cider, dried apple pieces, and (if using) carrot or parsnip.
Add enough stock or water to barely cover the veggies.
Season with salt and pepper.
Bring to a boil, then reduce heat and cover.
Simmer 20–25 minutes, until squash is tender and apples have softened.
For a creamy texture, scoop out 2 cups of the stew and blend (or use an immersion blender in the pot).
Return to pot and stir in coconut milk or cream, if using.
Stir in chopped kale or greens; cook 3–5 minutes until wilted.
Taste and adjust salt, pepper, and curry seasoning.
Serve warm in bowls, topped with a drizzle of cider reduction or a dollop of yogurt.
Excellent alongside crusty bread or over rice/quinoa.