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Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
In a large bowl, toss the cubed butternut squash with garlic, cinnamon, oil, salt, and pepper. Make sure the squash is evenly coated.
Spread the seasoned squash cubes in a single layer on the prepared baking sheet. Roast in the preheated oven for 20-25 minutes on the center rack, until the squash is fork-tender and golden brown on the edges.
Sprinkle the raw pecans over the roasted squash and return to the oven for an additional 2-3 minutes to toast the pecans.
Remove the baking sheet from the oven and stir in the dried cranberries, crumbled feta cheese, and drizzle with honey. Toss everything together gently to combine.
Garnish with fresh thyme before serving.