Preheat oven to 350F.
Toss butternut squash with 1 tsp canola oil and 1 tsp za'atar in a large bowl. Season with salt and pepper. Arrange on a baking sheet and roast until tender & lightly browned, 25 to 30 minutes.
Whisk together 2 tbsp canola oil, apple cider vinegar, 1 tsp za'atar, orange juice and a pinch of salt and pepper. Set aside.
In a large bowl light toss Israeli couscous, cranberries, parsley, mint, orange zest and butternut squash. Pour over half the dressing, season with salt and pepper and taste. Adjust seasoning (with more dressing) if needed. Serve.