Fall Pasta Salad with Roasted Butternut Squash & Maple Dressing

Preheat oven to 375 degrees F.

Place cubed butternut squash on a baking sheet and drizzle with olive oil. Season with salt and pepper to taste and bake for 20-25 minutes until softened.

To Make the Salad Dressing:

Combine all salad dressing ingredients in a mason jar, seal tightly with lid, and shake vigorously or until emulsified. Season with salt and pepper to taste. Set aside.

In a large serving bowl, combine the bowtie pasta, dried cranberries, pecans, feta, roasted butternut squash, and spinach. Add the salad dressing and toss to combine.