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Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or lightly grease it.
In a large mixing bowl, toss the cubed butternut squash with olive oil, maple syrup, cinnamon, salt, and pepper. Ensure the squash is evenly coated.
Spread the squash in a single layer on the prepared baking sheet. Roast in the oven for 20-25 minutes, stirring halfway through, until the squash is tender and caramelized around the edges.
Sprinkle the pecans and cranberries over the squash and return the baking sheet to the oven. Roast for an additional 5-7 minutes, just until the pecans are lightly toasted and the cranberries are warmed through.
Transfer the roasted squash to a serving dish and garnish with fresh parsley, if desired. Serve warm and enjoy!