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Preheat oven to 375°F.
On a sheet pan, toss the cubed butternut squash olive oil, salt, and pepper.
Roast for 25–30 minutes, stirring halfway, until tender and lightly caramelized.
Meanwhile, bring a large pot of salted water to a boil.
Cook pasta according to package directions until al dente. Drain, rinse under cold water to cool slightly, and set aside.
In a bowl, whisk together tahini, lemon juice, garlic, salt, pepper, maple syrup, Dijon mustard, and olive oil.
Add 1–2 tablespoons of water as needed to reach a pourable consistency.
In a large bowl, combine the pasta, roasted squash and onions, chickpeas, dried cherries, toasted pecans, greens, and feta (if using).
Pour the dressing over the salad and toss until evenly coated.
Optional: garnish with extra pecans or fresh herbs like parsley.
Serve warm, at room temperature, or chilled.