Preheat oven to 425 degrees F.
Place butternut squash on baking sheet (I lined mine with aluminum foil for easier clean up) and drizzle with 2 tablespoons of olive oil. Toss to combine. Season with salt and pepper.
Bake in preheated oven for about 25 minutes, until squash is soft.
Meanwhile, place quinoa and 2 cups of water in a medium pot and bring to a boil.
Reduce heat, cover, and let simmer for 18-20 minutes, or until quinoa has absorbed all of the water.
While quinoa and squash are cooking, add remaining 1 tablespoon of olive oil to a skillet over medium heat.
Add onion and chicken sausage and cook until onion begins to soften, about 5-7 minutes.
Add the kale, garlic and sage and cook until kale is wilted, about 4-5 minutes.
Once squash and quinoa have cooked, add them both to the skillet with the sausage and kale, and stir to combine. If your skillet isn't big enough, just add it all to a bowl.
Mix together olive oil, maple syrup, and apple cider vinegar and drizzle over quinoa mixture, stirring to combine. Season with additional salt and pepper, to preference.
Top with cherries, goat cheese, and garnish with sage.
Enjoy!