To make the beans and collards, drain and rinse the black-eyed peas. Heat oil in a large stockpot or dutch oven. Add onion and salt. Cook for about 5 minutes, until it starts turning soft. Stir in garlic, cumin seeds, and paprika. Cook for several minutes more until spices and garlic are fragrant. Add black-eyed peas, water, and bay leaf and cook for about 25 minutes, until beans are tender but not mushy. Stir in butternut squash and chipotle. Cook for about 10 minutes, until the squash is just turning tender. Add the collard greens and cook for another 15 minutes. (After the greens have wilted, give everything a good stir.) Greens are done when they are buttery soft. Stir in lemon juice. To make the grits, bring the water to a gentle boil. Add garlic, onion powder, salt, and pepper. Stir in grits and reduce heat to a simmer. Cook, while stirring occasionally, for about 15 to 20 minutes. Use a long spoon to stir: grits can spurt and bubble while cooking. Taste to ensure grits are tender, if not, add a little more water and cook for a few more minutes. To serve, scoop grits onto a platter or into individual bowls and ladle collards and beans over with broth. Taste and season with more salt, pepper, or lemon juice. Leftover grits can be reheated by adding a little water and stirring while cooking.