Cover quinoa with cold water and let sit for 30 seconds, then swish with your hand for another 30 seconds. Pour quinoa into a fine strainer and allow to sit and drain for 15-20 minutes, gently shaking strainer occasionally to remove as much water as possible.

Heat a medium-large pan over medium heat for several minutes. Add quinoa and toast, stirring constantly, until all liquid is removed and you begin to smell a nutty aroma, about two minutes. Transfer to a dry bowl.

Rinse pot and bring 1½ cups of broth to a rolling boil. Add toasted quinoa and cover, leaving lid slightly vented to allow steam to escape. Reduce heat to low (maintain just a slight simmer) and cook for about 14 minutes or until all liquid has been absorbed. Remove from heat and allow to sit, uncovered for 30 minutes to cool while preparing rest of ingredients, then fluff with a fork.

Preheat the oven to 425 degrees F.

Place the cubed butternut squash onto a foil-lined baking sheet. Sprinkle with lemon pepper and 2 tablespoons of the olive oil. Toss the squash mixture with your hands to evenly distribute the oil and seasoning. Roast for 10 minutes, then remove from oven and gently stir. Return to oven and roast for another 10 minutes or until the squash is tender but not mushy.

Meanwhile, heat a large skillet, over medium heat. When hot, add the remaining 2 tablespoons of olive oil. Heat until oil is hot but not smoking. Add the ham and stir continuously for 1 minute. Add the diced onion, sun-dried tomato and garlic. Sauté for several minutes until onion becomes translucent. Add the sage, rosemary and thyme and cook for another 30 seconds.

Remove heat to low and add the cooked quinoa and roasted butternut squash. Stir gently to combine. Taste and season with sea salt and freshly ground black pepper as needed. Transfer to a serving plater or individual plates and garnish with the parsley. Serve warm.