Indian Butternut Squash


  • 2 Tbs vegetable oil
  • 2 tsp fenugreek seeds which I skipped because I had none
  • 2 tsp cumin seeds
  • 2 brown cardamom pods these also make great Indian chai tea
  • 1 2 " piece of cinnamon stick
  • yellow or red onion, peeled, halved, and thinly sliced
  • 1 to mato, diced
  • 2 tsp turmeric powder
  • 1 tsp ground coriander
  • 1 butternut squash about 4 pounds, peeled, seeded, and cut into 1" cubes (about 8 cups)
  • 2-4 green chilies thai, serrano, or cayenne, seeded and thinly sliced (or leave in the seeds if you like it hot)
  • 2 tsp brown sugar
  • 1 tsp garam masala
  • 2 tsp salt
  • 1 tsp chili powder
  • 1 Tbs fresh lemon juice
  • 1/4 cup chopped cilantro leaves


  • Heat the oil in a small saucepan over medium high heat and add the fenugreek seeds, cumin seeds, cardamom pods and cinnamon stick. Cook 3-4 minutes stirring constantly. Add the onion and cook another minute or so. You want the onion to be slightly browned but not burned! Watch it carefully.
  • Add the onion mix to the slow cooker and turn it on high.
  • Add the tomato, turmeric and coriander to the onion mix and stir it together, letting it cook a few minutes. Stir in the squash and cook a few more minutes.
  • Turn the slower cooker to low, cover and cook 4 hours, stirring now and then.
  • Add the chilies, brown sugar, garam masala, salt, chili powder and lemon juice and stir well. Turn into a serving dish and garnish with the cilantro leaves.