Adjust the racks in the oven so that the middle rack will accommodate the whole kabocha squash. Preheat the oven to 350°F. Cut several 2-inch slits in the kabocha squash and place on a baking sheet.

Roast the whole kabocha squash in the oven for 30 minutes to soften. Yep, that’s right. Throw her in completely whole!

Remove the squash from the oven to a large plate and allow it to cool. Once the squash has cooled, cut it in half and remove the seeds. Next, remove the rind and cut the flesh into 2-inch cubes. Set the squash cubes aside.

Heat the 1⁄2 cup of the vegetable broth in a large pot over medium-high heat. Add the onions and garlic and cook for 1 minute. Next, add the carrots and zucchini and cook for about 3 minutes.

Add the remaining 6 cups vegetable broth, the ginger and the reserved squash cubes. Bring the stew to a boil, reduce the heat to medium-low and simmer, covered, for 30 to 40 minutes. Remove the ginger with a slotted spoon, add salt and pepper to taste, and serve.