Before starting, preheat the oven to 375˚F. Wash and dry all produce. Cut ciabatta into 1-inch pieces, then add to an unlined baking sheet. Drizzle 1 tbsp oil (dbl for 4 ppl) over top. Season with salt and pepper, then toss to coat. Toast in the top of the oven, stirring halfway through, until croutons are golden-brown, 14-16 min. At the halfway mark, add pepitas to the baking sheet. Toast pepitas and croutons for the remainder of the cook time until nutty and golden.

While croutons toast, peel, then halve carrot lengthwise, then cut into 1/4-inch half-moons. Peel, core, then cut apple into 1/2-inch pieces. Peel, halve then cut onion into 1/4-inch pieces. Roughly chop cilantro.

Heat a large pot over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then onions. Cook, stirring occasionally, until onions soften slightly, 2-3 min. Add squash, carrots, Moroccan Spice Blend and mild curry paste. Cook, stirring often, until fragrant, 30 sec.

Add lentils, broth concentrates and 2 3/4 cups water (dbl for 4 ppl) to the pot with veggies. Season with salt and pepper, then stir to combine. Bring to a boil over high heat. Once boiling, reduce heat to medium. Add apples. Cover and cook, stirring occasionally, until veggies are tender and apples are soft, 8-10 min.

Add spinach, then stir until wilted 1-2 min. (TIP: If stew is too thick, add 1/4 cup water.) Season with salt and pepper to taste.

Divide stew between bowls. Sprinkle with cilantro and pepitas, then top with croutons.