Wash and dry all produce. Preheat oven to 425 degrees. Toss squash on a baking sheet with a drizzle of olive oil and a pinch of salt and pepper. Roast until tender, 20-25 minutes. Toss halfway through. After squash is done, preheat broiler to high or increase oven to 500 degrees.

Bring 1 cup water, stock concentrate, and quinoa to a boil in small pot. Once boiling, cover and reduce to a low simmer until tender, 15-20 minutes.

Halve, peel, and dice onion. Trim then halve Brussels sprouts through stem, then thinly slice into shreds.

Heat a drizzle of olive oil in a large ovenproof pan over medium-high heat. Add onion and toss until softened, 3-4 minutes. Add Brussels sprouts and toss until tender and lightly browned, 5-6 minutes. Remove pan from heat. Zest lemon into pan. Season with salt and pepper.

Halve lemon. Once quinoa and squash are ready, toss both into pan with Brussels sprouts. Add pecans, cranberries, a squeeze of lemon, a large drizzle of olive oil, and a generous pinch of salt and pepper. TIP: If your pan isn’t ovenproof, transfer mixture to a small baking dish.

Sprinkle quinoa mixture with Gruyère cheese and broil or bake until browned and melty, about 3 minutes, and serve.