Preheat oven to 450 degrees. Grease two rimmed baking sheets. Place tomatoes on one sheet in a single layer. Top with one tbsp of avocado oil and lots of salt and pepper.

On second sheet, thinly layer squash and onion. Drizzle with 1 tbsp avocado oil and minced garlic. Mix so that garlic and oil are evenly dispersed. Top with a good amount of salt and pepper.

Put both sheets in oven. Remove the tomatoes after 10 minutes, and the squash after 20 minutes total. You may need to flip the squash halfway if they look like they'll burn. Mine did not need to be flipped.

While the vegetables are roasting in the oven, cook quinoa (or grain of choice) according to package instructions. I prefer to cook mine in chicken broth.

Heat cast iron skillet over medium-high heat, drizzle with avocado oil. Remove fresh sausages from casings and cook until crumbled and thoroughly cooked. Turn off heat.

Add hot quinoa (once thoroughly cooked) to cast iron skillet. Add arugula, and mix everything together. Since the sausage and quinoa are hot, the arugula should begin to wilt.

Press quinoa mixture lightly into pan. Crumble goat cheese and spread in an even layer on top of quinoa. Add a bunch of dollops of pesto.

Layer roasted onions on top of quinoa/goat cheese mixture. Neatly layer roasted squash in a single layer on top of onions. Finally, place all roasted tomatoes on top of squash. (I used a spatula to move the tomatoes since they were quite squishy.) Top with parmesan cheese, and salt and pepper. Broil on high approximately 5 minutes until cheese is golden and melted. Keep an eye on it so it doesn't burn! Enjoy!