1. Start by bringing a large pot of salted water to a boil. Add the pasta and cook according to the package instructions, typically 8-10 minutes, until al dente. Drain the pasta and rinse it under cold water to stop the cooking process and prevent it from becoming mushy.

2. Preheat your oven to 400°F. Toss the diced butternut squash and halved Brussels sprouts with a drizzle of olive oil, salt, and pepper. Spread the vegetables in a single layer on a baking sheet and roast for 20-25 minutes, tossing halfway, until they’re tender and slightly caramelized.

3. In a large mixing bowl, combine the cooked and cooled pasta, roasted butternut squash, and Brussels sprouts. Add the cranberries, chopped pecans, and crumbled feta cheese.

4. Drizzle the balsamic vinegar over the salad and gently toss everything together, ensuring all the ingredients are evenly coated with the dressing.

5. This Fall Harvest Pasta Salad can be served chilled or at room temperature. For the best flavor, let it chill in the refrigerator for a couple of hours before serving to allow the flavors to meld together.