3 C butternut squash, cubed (an entire squash will probably give you significantly more than 3 cups)
1 C uncooked quinoa (or slightly less. This make a LOT of quinoa!)
1/3 C dried cranberries
1/3 C red onion, finely chopped
3 Tbsp toasted pumpkin seeds
Salt and pepper to taste
Preheat oven to 400.
Toss butternut squash with olive oil, salt, and pepper. Spread out evenly on a tray and roast at 400 for about 25 minutes, until very tender.
While the squash is roasting, prepare the quinoa according to package directions.
Mix together salad ingredients (squash, quinoa, cranberries, pumpkin seeds and red onion). Cover with dressing and stir until thoroughly coated. Season with salt and pepper to taste.