Arrange the oven rack to be evenly spaced in the middle, not too close to the top or bottom of the oven. Preheat the oven to 375°F.
Line a large sheet pan or baking sheet with parchment paper (not wax paper!) Distribute the cubed squash in a single layer on the pan, giving them a little space. Lightly drizzle oil on them (they don't need much because of the parchment paper), add a pinch of salt, pepper, and cinnamon and toss to coat with your hands.
Roast for 30 minutes, or until the squash is soft and browned.
While you’re waiting for the squash and quinoa to cook, remove the seeds from your pomegranate. This can take a little while, so get into a zen groove.