Combine squash, olive oil, and pepper on a parchment line baking sheet and roast 400°.
Finish with a ½ tsp of salt.
Bring to a boil 1.5 cups vegetable broth, add in 1 cup of quinoa and cook until fluffy.
Add 2 tbsp to a skillet and add shallots, mushroom, celery and poultry seasoning, over medium heat for 10 minutes. Add in pecans and combine all ingredients together.
Garnish with ¼ cup of parsley, flaked sea salt and pomegranate seeds.
