Scoop the flesh from the roasted squash into a blender or food processor along with the pumpkin spice mix, salt and date. Blend until smooth (or use a jug & an immersion blender) (if you don't have a blender or immersion blender, see notes).
For the oatmeal:
Place the oats, water and tea bag in a small saucepan. Bring to the boil and turn down to a simmer - leave for 5 minutes then stir in the quinoa. Simmer for a further 15 minutes stirring occasionally. It should be soft and creamy but still retain some bite. Remove and discard the tea bag, stir in the salt and a splash of milk, if desired.
To serve, pour the cooked grains into a bowl and top with a dollop of the pumpkin spice purée, crushed pecans and pumpkin seeds.