Warm Pigeon Pea Salad With Roasted Butternut Squash and Spiced Onions

Name: 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