In a large saucepan or in a pressure cooker, heat the oil.
Add the cumin, and as they begin to change color, add the green chili pepper and ginger-garlic paste, stir to mix, and add the cinnamon, cardamom, cloves, turmeric, and bay leaves.
Stir-fry the spices for a minute, then add the rice and the mung bean sprouts. Toss until the rice turns opaque, then add 3 cups of water, the butternut squash, and salt to taste. I usually add around 2 teaspoon of salt but let your tastebuds decide what's right for you.
If you are using a pressure cooker, at this point, put on the lid and pressure cook for two whistles. If using a pressure cooker that doesn't whistle, cook for six minutes after building up pressure.If cooking in a saucepan, wait for the water to boil, then cover with a tight-fitting lid and lower heat to a simmer. Cook 20 minutes and let the saucepan stand, without taking the lid off, for an additional 10 minutes. Then fluff the rice and sprouts with a fork.
If using a pressure cooker, after the pressure has dropped, open and fluff the khichdi using a fork.