1) Preheat oven to 350

2) Drizzle olive oil, salt and pepper over butternut squash, place is a baking pan and let roast for 40 minutes or until soft

3) Prepare quinoa according to box directions, substitute vegetable stock for water

4) Once quinoa is fluffy and all the liquid has been absorbed add in orange juice, vinegar, and spices

5) Add in butternut squash, cranberries, pecans, and scallions, serve at room temperature or refrigerate and serve chilled.