Roasted winter squash pot pie (squash filled with vegetable stew)

Cut one inch off the top of each winter squash and scoop out the seeds, saving them for the veggie stock.

Oil a baking tray or silicone mat, spread fresh thyme on it and place a star anise under each squash cavity.

Roast the squash at 425F for about 45 minutes, until soft to the touch; some varieties take longer.

Trim the leek, keeping the greens for the stock and the white part for the mirepoix; mince and wash thoroughly.

Cut the celery lengthwise into small bite-sized pieces; likewise the carrots and fennel. Save all scraps and greens for the stock.

Peel the sunchokes and potatoes and soak them in cold water to prevent browning.

Veggie stock: combine the vegetable scraps, greens, squash seeds and sunchoke skin with a bay leaf, thyme, peppercorns and water; bring to a boil and simmer for an hour or more.

Shell the fresh beans; they need no soaking.

In a large pot or Dutch oven, saute the leek, celery, carrot and fennel in olive oil for about 15 minutes on medium heat.

Deglaze with chardonnay or sauvignon blanc and reduce to dry; add curry if desired.

Cut the potatoes and sunchokes into small chunks, add to the pot, cover with veggie stock, bring to a boil and cook covered on low heat for 15 minutes.

Warm coconut milk and blend it with some of the roasted squash flesh and tops; pour into the pot with the beans.

Bring to a boil and cook covered on low heat 20 minutes more.

Blend about one third of the stew and return it to the pot to thicken it without added starch.

Stir in English peas; season with salt and fresh ground black pepper; keep warm.

Reheat the squashes, fill them with the stew and garnish with chopped Italian parsley, fleur de sel and black pepper.