• Preheat oven to 400 degrees F. Line a large sheet tray with parchment and place in the oven to preheat.
• Toss butternut cubes in 1 ½ Tbsp olive oil and about ¾ tsp salt. Once the oven and the pan are preheated, add the squash to the pan and spread in an even layer. Bake 22-28 minutes until golden. Let cool.

While the butternut roasts, cook the pasta:

• In a large pot, cook pasta according to package directions (make sure to salt the water with about 1 1/2 Tbsp salt. I boil mine 6-7 minutes for el dente. Drain the pasta, rinse with cold water, then transfer to a bowl. Add the cranberries and 2 Tbsp olive oil. Stir to combine, then refrigerate until cool.
• As the pasta cools, chop the radicchio, gather remaining ingredients, and make the dressing.
• To make the dressing, mix together the lemon juice and zest, minced thyme, 2 Tbsp olive oil, maple syrup, mayonnaise, balsamic, and salt and pepper (plus more to taste).
• In a large bowl, combine the cooled pasta and cranberries, goat cheese, butternut, arugula, pine nuts, pepitas, and radicchio. Pour over the dressing and toss. Taste for additional salt and pepper, then transfer a serving bowl. Serve chilled as a side dish or for lunch.