Preheat your oven to 400°F (200°C). Prepare a baking sheet by lining it with parchment paper or greasing it lightly with olive oil.

In a bowl, toss the cubed butternut squash with olive oil, cinnamon, salt, and pepper. Spread the seasoned squash in a single layer on the prepared baking sheet.

Roast in the oven for 25-30 minutes or until tender and lightly caramelized, turning halfway through.

While the squash roasts, rinse quinoa under cold running water. Combine the rinsed quinoa and vegetable broth in a pot, bring to a boil, then reduce heat to low, cover, and let simmer for 15 minutes.

Remove from heat and let sit covered for 5 minutes before fluffing with a fork.

In a skillet over medium heat, toast the chopped pecans for about 5 minutes, stirring frequently.

In a large bowl, combine the roasted butternut squash, cooked quinoa, and toasted pecans. If using dried cranberries, add them now and gently stir until incorporated.

Serve the warm mixture onto plates or in bowls and garnish with chopped fresh parsley, if desired.