Preheat the oven to 350.
Place a large skillet that has a lid over medium-high heat and put in 2 - 3 T olive oil. Once it's hot, add the curry powder, caraway seeds, mustard seeds, and cardamom. Cook and stir continuously, 30 seconds or less. Add the onion, chile, and thyme and cook 4 minutes. Add the garlic and cook 1 minute.
Add the potato, carrot, parsnip, and 1 cup vegetable stock. Stir, cover and cook 5 minutes. Add the squash, sugar, salt, and pepper. Reduce heat to simmer, covered, for 10 minutes. The liquid will evaporate. Add more water or stock if it gets dry. The veggies should be moist but not swimming in liquid.
Remove from heat, uncover, and let cool completely before adding the cheese and cilantro.
Turn your attention to rolling out the pastry for the muffin tins.