Wash the dried red kidney beans and soak in enough water for about 6 to 8 hours or overnight for best results.
After 6 to 8 hours of soaking, drain the water used for soaking the beans, and lightly rinse the beans again, keep aside.
Peel and slice the onion, keep aside.
Heat oil in a large sized pressure cooker (I used 6 quart pressure cooker) and lightly fry the bay leaves.
Add the chopped onion to the cooker and saute lightly for 2 minutes.
Meanwhile puree the tomatoes in a blender with 4 cups of water until smooth.
Add the pureed tomatoes to the pressure cooker and stir well the ingredients.
Add the soaked red kidney beans and ginger garlic paste to the pressure cooker and mix the contents well, saute for another 2 minutes.
Add the salt, turmeric powder, red chili powder and garam masala powder to the pressure cooker, stir everything well and saute for another 2 more minutes.
Add the butternut squash, sugar and remaining 2 cups of water and mix everything well.
Close the pressure cooker with the lid and safety valve and cook in medium heat for about 12 to 14 minutes after the steam comes or about 4 whistles.
After 12 to 14 minutes of cooking in medium heat, switch off the stove and wait for the pressure cooker to cool down.
Once the cooker is cooled enough, open the cooker and see if the kidney beans is cooked and soft and the gravy is nicely blended with the squash and spices. Serve the delicious butternut squash curry with rice, quinoa etc or with any flatbreads as you like.