Preheat the oven at 180C, as you prepare the squash.
Cut the butternut squash in half, remove all hair and seeds; then slice at about 1 inch thick. You can make the pieces as large or small as you like.
Coat with olive oil and bake for around 35-40 minutes. This depends on how big your squash is, prick with a fork to check how soft it is.
Meanwhile boil the quinoa according to packet instructions and season with a bit of salt.
Prepare the dressing, simple whip together the olive oil, mustard, date molasses, pressed garlic and the lemon juice.
Once the squash is ready, place the quinoa on a plate and then follow with the baked squash. Drizzle with the date molasses dressing and a bit of parsley.