Step 1: Roast the Butternut Squash

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.
2. In a large mixing bowl, toss the butternut squash cubes with olive oil, maple syrup, cinnamon, smoked paprika, salt, and pepper. Make sure the squash is evenly coated with the seasoning.
3. Spread the squash out in a single layer on the prepared baking sheet. Roast for 25-30 minutes, stirring halfway through, until the squash is tender and caramelized around the edges.

Step 2: Prepare the Cranberry Tahini Dressing

1. In a small bowl, whisk together the tahini, cranberry sauce, lemon juice, and maple syrup until smooth.
2. Gradually add warm water, one tablespoon at a time, to thin the dressing to your desired consistency. The dressing should be creamy but pourable. Set aside.

Step 3: Assemble the Bowls

1. Divide the cooked quinoa or farro between bowls as the base layer.
2. Top with the maple-roasted butternut squash, a handful of dried cranberries, and roasted pumpkin seeds for added texture and crunch.
3. Drizzle generously with the cranberry tahini dressing.

Step 4: Garnish and Serve

1. For a fresh, herby touch, garnish with chopped parsley or another green herb like cilantro or dill.
2. Serve immediately, and enjoy the sweet, savory, and tangy flavors in each bite.