I love butternut squash and I love one pot recipes. I soaked chickpeas for a few hours - and then put it in slow cooker overnight - with some spices - cloves, badi elaichi/ black cardamom, few cloves, black pepper and ginger. After breakfast, I added the following in a small pan on stove - one spoon of coconut oil, and jeera, and onions and tomato and some curry powder - coated the butternut squash pieces with this in the pan and then added all of this into the slow cooker. Let it cook on high for 2-3 hours. Topped it with lots of cilantro, home grown mint (:)), and 1 dollop of home made ghee! Ate it with quinoa and millet blend. Yum!! I was lucky I had all ingredients organic today. What a no hassle lunch!
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