Lemony Quinoa with Butternut Squash

This is another great recipe from 'fat free vegan' found here.  It's about the easiest, quickest, most filling recipe a person can make.  Quinoa is a whole grain; it's so good for you; and takes less time than brown rice to make.  I love butternut squash because it lasts so long.  I always have one sitting in my pantry to put in a quick meal like this.
10 ounces butternut squash (about 2 cups)
1 teaspoon lemon juice
1 cup quinoa
1/4 cup chopped shallots
4 cloves garlic, minced
1 teaspoon dried thyme
2 1/2 cups vegetable broth
1 teaspoon grated lemon peel
1-2 tablespoons lemon juice
salt and freshly ground pepper, to taste
2 tablespoons lightly toasted pine nuts (optional)
1 teaspoon minced fresh chives (optional)

Cut butternut squash into big chunks, removing skin as you go (it takes a little bit of muscle!)  Toss with lemon juice and put on a baking sheet at 400 degrees for 15 minutes in the oven.  Meanwhile put shallots (or other onion) and garlic in a deep skillet or saucepan with a tiny bit of olive oil and warm for a couple minutes.  Add rinsed quinoa and cook maybe a couple of minutes till quinoa becomes fragrant.  Add the squash, thyme and vegetable broth.  Cover and simmer for 20 minutes.  Add lemon peel, a squirt of lemon juice and pine nuts if using.  (They say you can toast the pine nuts in the oven if you want.  I, personally, skip any step I can when I cook.  I'm too busy to do unnecessary things!)