Preheat your oven to 400 degrees.

Peel, de-seed and chop the squash into small, bite-sized cubes (or high five yourself if you bought it already processed).

Toss the squash in a bowl with 1 tablespoon olive oil, and salt and pepper to taste.

Bake on a baking sheet lined with either parchment paper or a silicon liner for 25 minutes at 400 degrees.

Take the uncooked quinoa and toast it a saute pan (no oil or butter!) over medium low heat for about 5 to 7 minutes, stirring/ shaking the pan frequently. You will hear a little popping, and you will smell the toasty quinoa when it is about ready. Careful not to burn it!

Pour the toasted quinoa in a heat safe bowl and set aside.

Add half a tablespoon of butter, and half a tablespoon of olive oil to the (same, now empty) pan and heat on low.

Add the chopped onion, sugar and a little salt and pepper to taste.

Stir the onions frequently. Tip: If needed, use some extra stock (like 2-3 tablespoons - I do not measure) to de-glaze the pan a couple of times, and scrape up the brown bits. It will evaporate pretty quickly.

Cook the onions slow and low until fully caramelized, about 20 minutes. The secret to good caramelized onions is patience.

When the onions are caramelized, add the 1.5 cups of stock, and increase the heat to bring to a boil.

Once boiling, stir in the quinoa and 1 tablespoon of the thyme.

Reduce heat to low to a slow simmer, and simmer for about 15 minutes covered, stirring occasionally.

Remove the lid, and gently fold in the roasted squash. Recover the pot.

Turn off the heat (with the lid still on) and remove the pot from the heat, and let it sit for 10 minutes.

Transfer mixture to serving dish, and top with goat cheese crumbles and remaining fresh thyme.

Serve immediately.