Directions: 

Preheat oven to 400.

Slice off tops of acorn squash and set aside. Also slice off a small sliver of the bottom, just to allow squash to sit upright. Scoop out seeds. Sprinkle inside with sugar, salt, and pepper. Place 1 tbsp of butter in each squash. Place squash in a shallow greased Pyrex baking dish, and their tops in another. Roast for 1 hour or until squash inside is tender.

In a large soup pot sautee onions, garlic, and ginger. Once fragrant and soft, add green curry paste. Cook for 1 minute until fragrant.

Add vegetable stock, coconut milk, salt, and brown sugar. Stir to combine. Add sweet potatoes. Cover and simmer for 7-10 minutes until sweet potatoes are tender.

Add cauliflower and eggplant. Cook for 5-6 minutes until tender.

To serve place 1-2 ladles of curry inside each squash, garnish with chopped basil, and top with squash top. Serve immediately.