Toss the butternut squash with coconut oil, cinnamon, paprika and season with salt and pepper. Transfer to a baking sheet and roast for 20 minutes. Stir the squash around a few times so it cooks evenly.
While squash is cooking, add quinoa and vegetable broth to a sauce pan. Bring to a boil, cover and turn down to simmer for 10 - 15 minutes. The quinoa should be soft, but there should still be some liquid in the pot.
Remove squash from the oven, transfer to a bowl and mash it with a fork until almost smooth. Add squash to the quinoa, stirring to combine.
Sprinkle in nutritional yeast (and cheese if using) and cook for another 1 - 2 minutes.
Serve immediately and garnish with additional nutritional yeast (or cheese) and a drizzle of honey.