Preheat your oven to 400°F (200°C). Peel and cube the butternut squash, drizzle with olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes until golden brown and tender.

While the squash roasts, bring a large pot of salted water to a boil, add the bow-tie pasta and cook until al dente, about 8-10 minutes. Drain and rinse under cold water.

In a small mixing bowl, combine olive oil, Dijon mustard, maple syrup, and lime juice. Whisk until well blended and creamy.

In a large serving bowl, combine the roasted butternut squash, baby spinach, dried cranberries, toasted pumpkin seeds, and drained pasta. Gently fold together.

Drizzle the maple-lime dressing over the salad and toss gently until evenly coated.