Cut the squash in half horizontally and remove seeds. Spread melted butter around the edge and place 1 Tbsp in each of the two halves. Bake at 400ºF for about 30 minutes until it begins to soften and turn golden brown.
Combine brewed tea and quinoa in a 2-quart saucepan. Bring to a boil for 5 minutes, then cover and reduce heat for 10 minutes.
Remove from heat and leave covered for 10 minutes. Stir to fluff before using.
Combine cooked quinoa with walnuts, cranberries and green onions, then scoop into squash bowls.
Drizzle with Pomegranate Sauce (see below). Serves 4.
To make the sauce, simply combine Pomegranate Panache brewed tea in a saucepan with sugar and bring to a boil.
To thicken the sauce, use a slurry made by dissolving cornstarch in a small amount of cold water, then gradually pour it into to the boiling liquid while constantly stirring.