1️⃣ Roast the Butternut Squash:
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. Toss the cubed butternut squash with 1 tablespoon olive oil, and season with salt and pepper. Spread the squash in a single layer on the baking sheet, ensuring there is no overcrowding for even roasting. Roast for 20-30 minutes, or until the squash is tender and caramelized around the edges. Meanwhile, proceed with the rest of the recipe.

2️⃣ Make the Salad Dressing:
In a mason jar or small bowl, combine 1/3 cup olive oil, 2 tablespoons Dijon mustard, 1/4 cup maple syrup, and the juice of 1 small lime. Whisk together until the dressing is well emulsified. Taste and adjust with more lime juice if desired.

3️⃣ Cook the Pasta:
Bring a large pot of salted water to a boil. Add the 8 oz bow tie pasta and cook according to the package instructions until al dente. Drain and rinse with cold water to stop the cooking process, then set aside.

4️⃣ Toast the Pumpkin Seeds:
While the squash and pasta are cooking, you can toast the 1 cup of pumpkin seeds in a dry skillet over medium heat, stirring frequently, until they become lightly golden and fragrant. This step should take about 3-5 minutes.

5️⃣ Assemble the Salad:
In a large serving bowl, combine the cooked and cooled pasta, roasted butternut squash, toasted pumpkin seeds, baby spinach, crumbled goat cheese, and dried cranberries.

6️⃣ Dress the Salad:
Pour the dressing over the salad, using just enough to coat the ingredients (you may not need all of it). Toss gently to combine.

7️⃣ Serve:
Garnish with fresh thyme leaves if desired. Serve immediately or refrigerate for up to 2 hours before serving for a chilled version.