2-lb butternut squash, trimmed, peeled and chopped into 1/2-inch cubes
2 tablespoon extra-virgin olive oil, divided
1 1/2 teaspoons salt, plus more for seasoning
1/4 t. ground cinnamon
1/4 t. paprika
1/4 t. cayenne pepper (optional)
1 cup red, buff or black quinoa, well rinsed
1 1/2 cups water or chicken broth
1 large shallot, chopped
2 cups arugula
Freshly ground pepper
1/3 cup pecan halves, toasted and roughly chopped
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