Preheat your oven to 400°F (200°C). Toss butternut squash with olive oil, salt, and pepper. Spread on a baking sheet and roast for 20-30 minutes.

While the squash roasts, combine olive oil, Dijon mustard, maple syrup, and lime juice in a jar. Shake until emulsified.

Bring salted water to a boil. Add bow-tie pasta and cook until al dente, about 8-10 minutes. Drain and rinse under cold water.

In a mixing bowl, combine roasted squash, cooled pasta, spinach, pumpkin seeds, cranberries, and goat cheese. Drizzle with dressing and toss gently.

Transfer the salad to a serving platter. Garnish with fresh thyme leaves before serving.