Preheat the oven to 200C and line a baking sheet with parchment paper.
Place the butternut squash onto the baking sheet and add the olive oil, cumin,cinnamon, salt, pepper, and cayenne pepper. Use your hands to mix to coat the squash,then bake for 20-25 minutes, or until it can be easily pierced with a fork.
While the squash is baking, cook the pasta. Don’t worry if it’s done early, just rinse andplace it back into the pot (lid on) to wait.
To make the dressing, add the tahini, vinegar, olive oil, ginger, garlic, date syrup, salt,and pepper into a jar or other container. Shake or whisk until very well mixed.
Once the butternut squash is ready, add it to a large bowl with the pasta, driedcranberries, and parsley. Top with tahini dressing and pomegranate seeds, and servewarm.