1. Begin by bringing a large pot of salted water to a boil. Add the pasta and cook it according to the package instructions, usually about 8-10 minutes, until it reaches the perfect al dente texture. Drain the pasta and rinse it under cold water to stop the cooking process and prevent it from becoming soggy.

2. Preheat your oven to 400°F. Toss the diced butternut squash and halved Brussels sprouts in a generous amount of olive oil, salt, and pepper. Spread the vegetables out in a single layer on a baking sheet, ensuring they have plenty of room to roast. Pop them in the oven for 20-25 minutes, giving them a toss halfway through, until they’re tender and caramelized.

3. In a large mixing bowl, combine the cooked pasta, roasted butternut squash, and Brussels sprouts. Add the cranberries, chopped pecans, and crumbled feta cheese. Gently toss everything together to ensure an even distribution of the ingredients.

4. Drizzle the balsamic vinegar over the salad and toss it gently to coat all the components. The tangy dressing will help to marry the flavors and bring the entire dish together.

5. This Fall Harvest Pasta Salad can be served chilled or at room temperature. If possible, let it chill in the refrigerator for a couple of hours to allow the flavors to meld and develop. When ready to serve, give it a final toss and enjoy.