Preheat your oven to 400°F (200°C). On a large baking sheet, toss the cubed butternut squash and halved Brussels sprouts with olive oil, salt, and pepper. Roast for 20-25 minutes, until tender and caramelized.

While the vegetables roast, cook the rinsed quinoa according to package directions.

In a small bowl, whisk together the tahini, maple syrup, lemon juice, and Dijon mustard. Slowly add warm water while whisking until you reach a smooth, pourable consistency.

Divide the cooked quinoa among four bowls. Top with roasted vegetables, diced apple, dried cranberries, and toasted pecans.

Drizzle generously with the maple-tahini dressing and serve immediately.