Winter Squash and Black-Eyed Peas Coconut Curry

2 ½ lb. winter squash, cut into 3/4-inch wedges

2 Tbsp. avocado oil

1 Tbsp. garam masala

1 tsp. kosher salt

½ tsp. ground black pepper

2 Tbsp. coconut oil

1 tsp. mustard seeds

1 large yellow onion, halved and thinly sliced

1 serrano chile, halved

3 garlic cloves, crushed

2 plum tomatoes, cut into wedges

½ tsp. turmeric

1 can coconut milk

Preheat oven to 400 degrees. Combine squash, oil, garam masala, 1 tsp. salt, and ½ tsp. ground pepper in a bowl. Toss to coat; arrange on a foil-lined baking sheet. Roast until tender, about 30 minutes. Meanwhile, heat coconut oil in a large skillet on medium heat. Add mustard seeds. When seeds begin to pop, add onion and serrano. Cook until onion is soft and golden, about 12 minutes. Add garlic and cook, stirring, until softened, 2-3 minutes. Stir in black-eyed peas and tomatoes. Cook until tomatoes are jammy around the edge, about 3 minutes. Stir in turmeric, then cocnut milk and adjust salt and pepper. Add roasted squash and fold to mix with curry. Cover and let simmer 5 minutes before serving. Serves 4-6. Adapted from Food and Wine March 2018