Autumn Quinoa Bowls

Ingredients

• 3 ½ cups butternut squash, cubed
• 6 Tbsp. olive oil
• 1 cup uncooked tri-color quinoa
• 2 cups water
• 1/2 cup dried cranberries
• 1/2 cup Italian parsley, chopped
• 1/2 cup red onion, chopped
• 1/3 cup toasted pumpkin seeds
• Arugula, for serving, optional
• ½ cup crumbled goat cheese
• Juice of 1 lemon
• 1 tsp. minced shallot
• 2 tsp. maple syrup
• 2 tsp. Dijon Mustard
• 3 whole butternut squash (1.5 to 2 lb. each)
• 2 tablespoons grapeseed oil (or other high heat cooking oil)
• 2 tsp. Nutmeg