Warm Pigeon Pea Salad With Roasted Butternut Squash and Spiced Onions

Ingredients

• 1 cup (220g) whole dry pigeon peas, rinsed and drained
• Kosher Salt
• 1 pound (454g) butternut squash (about half one large squash), peeled, seeded, and cut into 1/4-inch cubes
• 2 tablespoons (30ml) extra virgin olive oil
• Kosher salt
• 8 tablespoons (120ml) extra virgin olive oil, divided
• 1 large white or yellow onion (about 11 ounces; 300g), cut into 1/4-inch dice
• 2 medium cloves garlic, minced
• kosher salt
• 1/2 teaspoon red pepper flakes
• 1/2 teaspoon ground allspice
• 1/4 teaspoon ground turmeric
• 2 tablespoons (30ml) fresh lemon juice
• 1 tablespoon (15ml) Dijon mustard
• 1 tablespoon (15ml) honey
• 3 scallions, ends trimmed and discarded, white and green parts thinly sliced

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