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.