Instructions

1. Preheat oven to 350 F.
2. Place the butternut squash on a parchment lined baking sheet and roast for 40 minutes, or until soft.
3. While squash is roasting, in a medium pot cook the onions, garlic and shallot with water or vegetable broth until soft and translucent.
4. Rinse quinoa in a fine sieve until water runs clear. Drain, transfer to the pot with the remaining ingredients up to the vegetable broth
5. Bring to a boil over medium heat, then cover and reduce heat to a simmer until water is absorbed, about 15 to 20 minutes.
6. Remove from the heat for 5 minutes *covered*, then uncover and fluff with a fork.
7. Add in the spinach, squash, cranberries, lemon juice and salt & pepper to taste and stir until combined. Adjust seasonings to taste as needed.