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Preheat the oven to 400 degrees F.
Melt the butter in a small bowl. Combine the brown sugar, cinnamon, salt, pepper and cayenne if using.
Toss the squash cubes in ¾ of the melted butter mixture. Spread on a parchment paper lined baking sheet. Bake the squash 20 minutes.
After 20 minutes, stir the squash well.
In a bowl combine the pecans and cranberries with the remaining butter mixture. Add the pecans and cranberries to the baking sheet in a single layer.
Roast another 10 minutes, stirring half way through so the pecans do not over cook.