Preheat oven to 425 degrees F. Line a baking sheet with aluminum foil.
In a large mixing bowl, toss butternut squash, onion, and garlic cloves with oil. Spread on to prepared baking sheet, season generously with salt and pepper and roast for 30 minutes.Remove and set aside.
Meanwhile, stir together quinoa, broth, and orange zest. Cook over medium heat until quinoa has absorbed the broth.
Add the cooked veggies, quinoa, spinach, cranberries and pistachios to a large mixing bowl, and gently toss to combine. Serve warm.