Preheat the oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper if desired.

Place the 2 pounds cubed butternut squash in a large bowl. Try to keep the cubes close to 1 inch so they cook evenly.

Add the 3 tablespoons olive oil, 1 tablespoon maple syrup, 1/2 teaspoon cinnamon, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper. Toss thoroughly until every piece is lightly coated.

Spread the squash across the baking sheet with space between the pieces. Avoid overcrowding the pan; excess moisture can prevent the squash from browning.

Roast for 15 minutes, then carefully turn the squash with a spatula. Continue roasting for another 10–15 minutes, until the pieces are fork-tender and browned around the edges. The centers should be soft without falling apart.

Transfer the hot roasted squash to a serving bowl. Add the 3/4 cup dried cranberries and toss gently. The residual heat will soften the cranberries slightly.

Add the 4 ounces crumbled feta, 2 tablespoons chopped parsley, and 1 tablespoon lemon juice. Toss gently so the feta remains in visible pieces rather than breaking down completely.

Taste and adjust the seasoning if needed: Serve immediately while the squash is warm and the feta is cool and creamy.