Preheat your oven to 400°F (200°C). Toss cubed butternut squash in olive oil, salt, and pepper. Spread on a baking sheet and roast for 20-30 minutes until tender and lightly browned, stirring halfway through.

While squash is roasting, combine olive oil, Dijon mustard, maple syrup, and lime juice in a mason jar or small bowl. Shake or whisk until emulsified.

Bring a large pot of salted water to a boil. Add bow tie pasta and cook according to package instructions, about 8-10 minutes. Drain and rinse under cold water.

Preheat a skillet over medium heat. Toast pumpkin seeds for 5-7 minutes, stirring frequently until golden and fragrant.

In a large salad bowl, combine roasted butternut squash, cooked pasta, toasted pumpkin seeds, baby spinach, crumbled goat cheese, and dried cranberries. Drizzle dressing over top and toss gently to combine.

Garnish with fresh thyme or extra goat cheese. Serve immediately.