Pre-heat oven to 450
Preheat baking stone
Soak quinoa in water 15 minutes, rinse well
Slice butternut squash in half inch pieces with skin on, discarding seeds. Slice red onion. Chop herb
Quinoa should be ready to cook. Put in pot with 2 cups water, salt, bring to boil, lower heat, cover, simmer for 15-18 minutes. This will yield 3 servings or 3 pancakes.
Arrange butternut squash and onion on roasting sheet. Roast squash and onion, not overlapping . You can put them on same or different sheet. Brush LIGHTLY with olive oil and roast 6 minutes per side. Onion should be caramelized. (I roasted my squash on a baking stone).
Once quinoa is cooked, fluff, mix in pecorino, herbs, and season to taste. Flatten into three discs on parchment paper placed on baking stone or cast iron griddle. Place in lower part of oven, bake for 8-10 minutes, turning once browned. It easily falls apart, so I put a dish over it and used two pot holders with a covered dish to flip.