Step 1: Roast the Butternut Squash

1. Preheat your oven to 400°F (200°C).
2. In a bowl, toss the diced butternut squash with 1 tablespoon of olive oil, salt, and pepper until well coated.
3. Spread the squash on a baking sheet in a single layer. Roast for 20-25 minutes, or until tender and lightly browned, stirring halfway through. Remove from the oven and let cool.

Step 2: Cook the Pasta

1. In a large pot, bring salted water to a boil.
2. Add the pasta and cook according to package instructions until al dente. Drain and rinse under cold water to cool.

Step 3: Prepare the Dressing

1. In a small bowl, whisk together the olive oil, apple cider vinegar, maple syrup, Dijon mustard, salt, and pepper until well combined.

Step 4: Combine the Salad

1. In a large mixing bowl, combine the cooked pasta, roasted butternut squash, dried cranberries, chopped nuts, and feta cheese (if using).
2. Drizzle the dressing over the salad and toss gently to combine. Stir in the chopped parsley for added freshness.

Step 5: Chill and Serve

1. Cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld.
2. Toss the salad again before serving. Enjoy it chilled or at room temperature.