Squash and quinoa salad

We've had a butternut squash in the pantry for months. I love how long those last. S came home last night and I wanted something good to feed him, decided to sacrifice the squash. I made this salad: another variation on a squash salad theme similar to this one and this one.

~1 kg pumpkin / squash (about 2/3 of a large butternut squash)
1 tbsp finely chopped ginger
2 tsp chilli flakes
2 cloves garlic, finely chopped
2 tbsp olive oil
2 tsp maple syrup
handful of finely chopped coriander roots and stems
salt and pepper
1 cup (185g) quinoa, cooked in 1 1/2 cups (375ml) water
juice of one large lime
a good handful each of fresh mint and coriander leaves
toasted pumpkin seeds

Heat oven to 200C / 400F. Cut squash into chunks ~2-3cm wide. Combine squash with ginger, chilli, garlic, olive oil, maple, coriander roots/stems, salt and pepper. Put into a large oven tin. Bake for 25-30 minutes, tossing occasionally, until the squash is cooked. Remove and set aside.

When the pumpkin and quinoa are cooked, combine in a large bowl, along with all the bits from the roasting tin. Add the lime and herbs, season to taste, and scatter over the pumpkin seeds just before eating. Eat warm or at room temperature.