1. Preheat oven to 450 F.

2. Toss squash, onions, 1/4 cup oil, 1 tsp salt, and 1/2 tsp pepper in bowl.

3. Spread vegetables out in an even layer over 2 rimmed baking sheets.

4. Roast vegetables, stirring occasionally, until tender, 45-50 minutes, rotating sheets halfway through to ensure even cooking.

5. In food processor, process 1/2 cup roasted vegetables, 2 cups water, and 1/4 cup peanuts until smooth, about 1 minute.

6. Heat remaining 2 tbsp oil in dutch oven over medium-high heat.

7. Add bell pepper, jalapeño, and 2 tsp salt and cook until pepper start to soften, about 5 minutes.

8. Stir in ginger, garlic, cinnamon, coriander, cayenne, and 3/4 tsp pepper; cook until fragrant, about 30 seconds.

9. Stir in remaining 3 cup water, remaining roasted vegetables, and pureed vegetable mixture, scraping up any browned bits.

10. Add coconut milk and quinoa and bring to boil.

11. Reduce heat to low and simmer, stirring occasionally, until quinoa is tender, about 15 minutes.

12. Season with salt and pepper to taste. Adjust consistency with hot water as needed.

13. Sprinkle individual portions with parsley and remaining 1/2 cup peanuts and serve.