Roast the butternut squash by combining it with olive oil, salt, and black pepper on a parchment-lined baking sheet. Bake in a preheated oven at 400°F for 25-30 minutes until tender and caramelized.

Cook the pasta in a pot of salted boiling water for about 8-10 minutes, or until al dente. Drain, rinse under cold water, and set aside to cool slightly.

Whisk together the vinaigrette ingredients (if applicable) until smooth and well combined.

Combine the cooled pasta, roasted squash, baby spinach, dried cranberries, toasted pecans, and thinly sliced red onion in a large mixing bowl.

Toss the mixture with the dressing, ensuring everything is evenly coated. Gently fold in the crumbled goat cheese just before serving.