Preheat the oven to Gas Mark 6, 200°C, fan 180°C.
In a roasting tin, toss the butternut squash with 2 tbsp of the oil and half the thyme sprigs. Season and roast in the oven for 25-30 minutes, stirring halfway through. Once cooked, remove the thyme sprigs and discard.
Meanwhile, heat the remaining olive oil in a pan and cook the onion over a high heat, stirring for 5-8 minutes, until softened and turning golden. Add the spice (or sundried tomato) paste along with 2 tbsp of water, the dried cranberries and cinnamon. Cook for 2 minutes.
Prepare the couscous following the pack instructions. Strip the leaves from the remaining thyme then stir into the onion mixture with the couscous, butternut squash and pistachios. Season to taste, scatter over the lemon zest and squeeze the juice over.
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