Butternut Squash: Preheat oven to 425F. Peel and seed butternut squash. Cut into small chunks of similar size for even cooking. In a medium sized bowl, mix with extra virgin olive oil, sage, salt and pepper. Once the oven temperature is ready, roast the squash for 8 - 10 minutes. Toss. Roast for an additional 5 – 8 minutes until toasted brown. Set aside.

Quinoa: Rinse quinoa under cold water. Add to small saucepan, along with water and bring to a boil. Set heat on low and allow the quinoa to simmer, covered, for 15-20 minutes (until all liquid has been absorbed). Remove from heat and fluff with a fork. Set aside to cool down.

Add-ins: Set small pan on high/medium heat. Toast the pepitas for approximately 2-3 minutes, or until they are toasted brown. Stir them around to avoid burning.

Chop up the cranberries and goat cheese.

Once your quinoa has cooled down, add the butternut squash, goat cheese, cranberries and toasted pepitas. Add the lemon juice and salt and pepper to taste.