Preheat oven to 400 F. Line the baking sheet with parchment paper.

Toss cubed butternut squash and 1 tablespoon of olive oil together on a baking sheet. Season with salt and pepper.

Arrange butternut squash in a single layer on the baking sheet. Roast for 20-30 minutes, until softened.

While the butternut squash is in the oven, combine all salad dressing ingredients in a mason jar. Whisk well until emulsified. Add more lime juice to taste.

Bring a large pot of water to a boil. Add pasta and cook according to the package instructions. Drain and rinse with cold water.

Combine all the salad ingredients in a large serving bowl. Add the dressing (just enough, you don't have to use all of it). Toss to combine.

When serving, top with fresh thyme (leaves only, no sprigs).