Preheat oven to 450F. (I like to preheat a large cast iron skillet or two in the oven so it will sear the squash. Alternatively, you may roast the butternut in a glass baking dish, just do not preheat it.)
Toss butternut squash with olive oil in a large bowl.
In a small bowl, mix together all of the spices. Sprinkle the spices on the butternut and toss to coat.
Place squash in preheated skilled, or in a glass baking dish, in a single layer.
Roast for about 20 minutes or until squash is tender, but not too soft.
Remove from oven and place squash in a large bowl. Add cranberries and toasted pecans and mix to combine.