From Williams-Sonoma’s Quick Slow Cooking, which my mom owns.
Butternut Squash and Chickpea Curry
Combine all the ingredients except lemon juice in the slow cooker. Add 1 cup of water. Stir to mix well. Cook on low heat for 4 hours. Squash should be tender.
Stir in lemon juice. Adjust seasoning with salt if needed. Serve over rice. Garnish with cilantro.