Roast squash cubes at 400 for 30-40 minutes, turning once or twice until tender and lightly browned. If needed, cook quinoa according to package directions.
If needed, roast pepitas/pecans on a separate sheet in the oven for 5-10 minutes or until lightly brown.
Combine all dressing ingredients in a blender until very smooth.
Allow squash, quinoa and pepitas/pecans to cool. Just before serving, toss with all ingredients with dressing and enjoy!