Preheat oven to 375℉.

In a small bowl mix evoo with honey and salt and pepper.

Arrange pumpkin pieces on a sheet pan and drizzle with half the evoo mixture.

To the bowl of evoo mixture, add 2 cups quinoa, hemp and pumpkin seeds. Toss until well coated. Spread mixture on the other side of sheet pan.

Place pan in oven and roast for 30-40 minutes, until pumpkin is nice and soft and quinoa mixture is golden and crispy.

Before serving, warm remaining 2 cups quinoa. Toss with sage and lemon and divide between serving bowls. Top with roasted pumpkin and sprinkle with crispy quinoa and seed mixture.