Preheat oven to 425°F. While it heats, cube the butternut squash into 3/4-inch pieces. Toss with 2 tablespoons olive oil, 1 teaspoon cumin, 1/2 teaspoon salt, and a few grinds of pepper. Spread on a baking sheet in a single layer and roast for 25–30 minutes, stirring halfway, until golden and tender.

Rinse quinoa under cold water. In a medium pot, combine quinoa with 2 cups vegetable broth and a pinch of salt. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes. Remove from heat and let stand covered for 5 minutes. Fluff with a fork.

While squash and quinoa cook, heat 1 tablespoon olive oil in a small skillet over medium heat. Add sage leaves and fry for 1–2 minutes until crispy and fragrant. Transfer to a paper towel and set aside.

In the same skillet, add the diced onion and cook for 4–5 minutes over medium heat until softened. Add minced garlic and 1/2 teaspoon cumin, stirring constantly for 30 seconds until fragrant. Season with salt and pepper to taste.

Divide cooked quinoa among bowls. Top with roasted squash and sautéed onion-garlic mixture. Crumble feta over each serving, scatter pumpkin seeds, and top with crispy sage. Drizzle with any pan juices.