Rinse squashes and pat dry. If necessary in order for the squash to sit upright, trim off a small portion of the bottom. Carefully cut 1-inch off the top of each squash and scoop out the seeds; save them for the veggie stock. Oil a sheet pan or silicon mat, spread out some fresh thyme and place squashes up side down placing a star anise underneath each cavity; it will release its scent when roasting. Use 1 baking tray for 3 squashes. Wrap stems with foil to prevent from burning. Roast for 45 minutes at 425ºF/220ºC, or until soft to the touch. Some varieties take longer to cook. Rotate sheet pan half way through. Remove from oven, flip over onto clean baking trays. Discard herbs and star anises. Let cool.
Make veggie stock with veggie scraps, add some crushed garlic, herbs, and black peppercorns. (Add a couple of vegetable cubes if desired).Wash all veggies. In a large pot or Dutch oven, sauté leek, celery, carrot, and fennel with olive oil for about 15 minutes on medium heat. Deglaze with wine and reduce to dry. Add curry and the cubes potatoes and sunchokes. Cover with 1 Qt/1L veggie stock or more. Bring to boil and cook 15 minutes on low heat; covered.
*If fresh lima beans are not available, sub for cooked beans. Carefully, scrap some flesh out from each roasted winter squash; about one-third leaving them intact. Warm up coconut milk and blend with the squashes flesh. Pour into the pot along with the beans. Bring to boil and cook for 20 minutes more on low heat; covered. Add more stock if necessary. Add one-third of the mixture or more and return it to the pot. Now, stir in english peas, season with salt and pepper and keep warm. Reheat the squashes and fill them up with the stew. Garnish with chopped fresh herbs such as flat parsley, fresh ground black pepper and salt. Bon appétit!