A new and appetizing autumn salad for you and your guests to enjoy.
Preheat oven to 450⁰F.
In a large bowl, toss squash with 1 tablespoon of the oil. Spread on a rimmed baking sheet; bake until tender, about 22 minutes; let cool.
Meanwhile, in a medium saucepan, bring quinoa and water to a boil; simmer for 15-20 minutes.
Remove from heat and cover; let stand 5 minutes. Fluff with a fork; cool.
In a small bowl whisk together remaining olive oil, lemon juice, salt and pepper; set aside. In a large bowl combine squash, scallions, blueberries and quinoa. Drizzle with dressing; toss to combine.