Preheat the oven to 425˚ F. Line a baking sheet with parchment paper.
In a small bowl, whisk together the Delicata Squash Sauce ingredients EXCEPT the Delicata Squash.
Lay each Delicata half, with the cut sides facing up, on the prepared baking sheet. Brush the Sauce on all cut and cavity surfaces, basting the squash well with half of the Sauce. Roast for 15 minutes. Remove the squash and baste with the remaining Roasting Sauce. Roast for another 10 minutes, or until tender.
In a separate pot, bring the apple cider and Calvados to a simmer. Add the apple pieces, along with the remaining Fruity Pilaf ingredients. Simmer until the cider is reduced by half, about 15 minutes. Strain, retaining the reduced apple cider.
Combine the quinoa with the fruit and toss. Add a couple of tablespoons of the reduced apple cider, or to taste. Spoon the quinoa and fruit mixture over the roasted Delicata boats.
Serve warm.
