This was kind of an interesting side dish I made up. I basically added the peas to get some color on the plate; we had these with roasted potatoes and Jon Talbot Pork Chops.
1/2 cup peas
1/2 cup butternut squash, sliced
Preheat oven to 400. Toss squash with curry powder, paprika and olive oil (to taste). Roast squash 30-40 minutes until crisp, turning once.
Microwave frozen peas.
Toss peas with cooked squash, salt and a bit more curry powder. Serves two.