Preheat oven to 400°Fahrenheit.
Place diced butternut squash in a bowl with 1 tablespoon oil, salt and pepper. Toss to coat. Line a baking sheet with tin foil and spread out squash. Place baking sheet in preheated oven and bake for 25-30 minutes or until tender.
Put dried cranberries in a small bowl and cover with boiling water. Steep for 10 minutes, and then strain fruit and discard the water.
In a small bowl, make the dressing and combine 1 tablespoon olive oil, lemon juice, maple syrup and cinnamon.
In a medium-sized bowl, add in butternut squash, cranberries, cooked quinoa and nuts. Next, pour in dressing and stir to combine. Add in 1 tablespoon cilantro and stir again to combine.
Place your Butternut Squash Salad on a serving platter and garnish with remaining cilantro.