Mix maple syrup, salt, cinnamon, and nutmeg in a bowl and set aside.
Spray foil lined sheet pan with nonstick cooking spray. Add butternut squash to one side of the pan. Pour of the maple syrup mixture over the squash and stir to coat. Cook in the oven for 4 minutes.
Take the sheet pan out of the oven and add cranberries to the other side of the pan. Pour the remaining maple syrup mixture over the cranberries and stir to coat. Cook in the oven for 8 minutes.
When the butternut squash is fork tender and the cranberries are starting to burst they are finished cooking. Put the squash and cranberries in a serving bowl and top with crumbled goat cheese.
Notes
This recipe can be easily doubled or tripled to make more for a crowd.