Preheat the oven to 400°F (200°C). Spread the diced butternut squash on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for 25-30 minutes until tender.

While the squash is roasting, cook the pasta according to package instructions. Drain and set aside.

In a mixing bowl, whisk together olive oil, apple cider vinegar, honey, Dijon mustard, minced garlic, salt, and pepper until well combined.

In a large bowl, combine the cooked pasta, roasted butternut squash, spinach, cranberries, feta cheese, and walnuts. Drizzle with the dressing and toss gently to combine.

Serve immediately or chill in the refrigerator for 30 minutes before serving to allow flavors to meld.