Preheat oven to 350.

Slice butternut squash in half, put on a cookie tray, sliced side down and roast for 45 minutes.

While the butternut squash is roasting, combine salt, water and quinoa in a small saucepan and bring to a boil. Cover and cook over medium heat for 15 minutes or until almost all of the water is absorbed.

Wash and steam spinach. Grate cheese.

Combine cheese, spinach and quinoa in a bowl and, when the butternut squash is roasted through, dice into 1/2 inch blocks and stir into the quinoa mixture, preferably hot so that the cheese melts through.