In a large saucepan, bring the stock to a boil. Rinse and sort the quinoa, then add it to the pot. Cover and simmer and cook for 15 minutes, or until the quinoa is soft and the grain spirals out. Stir in chopped dates and walnuts. Season to taste. Garnish with a small amount of chopped parsley.

To serve inside a butternut squash: Cut the squash in half lengthwise, scoop out the seeds, and lay it face down in a roasting pan. Fill the pan with about an inch of water. Roast at 350 degrees for 30 minutes. Remove the pan from the oven, flip the squash over, and roast for another 30 minutes, or until the squash is tender when pricked. Scoop out a little bit of flesh to make a good-sized cavity for the quinoa stuffing. Fill the squash with the quinoa stuffing and bake for 10 more minutes. Serve warm.