Preheat the oven to 425°F. If you didn’t buy pre-cubed butternut squash, peel and cube the squash and place cubes onto a baking sheet. Drizzle with olive oil and sprinkle with salt. Roast in the oven for 30 minutes, tossing occasionally. Chop the red onion into large chunks and set aside. When there is 15 minutes left on the butternut squash, add the onion to the baking sheet and roast along with the squash for the remaining time.

Meanwhile cook the quinoa according to package directions. Make the pesto by adding all the ingredients to a food processor/blender and blend until smooth, set aside. Slice the avocado.

When the squash and onion are soft and have started to turn golden, about 30 minutes, remove from the oven and heat a small skillet over medium heat. Add the spinach and drizzle with a little olive oil. Sauté the spinach just until it starts to wilt then remove from heat.

Put the bowls together and toss the quinoa with the pesto in a large bowl and separate into bowls. Top with roasted butternut squash and onion, spinach, and avocado. Garnish with hemp seeds if desired and enjoy!