1. First, bring a large pot of salted water to a boil, then add the pasta of your choice. Cook for about 8-10 minutes (or according to the package instructions) until it’s perfectly al dente. Drain the pasta and give it a quick rinse under cold water to stop the cooking process.

2. Next, preheat your oven to 400°F. Toss the diced squash and halved Brussels sprouts in a generous drizzle of olive oil, then season with a pinch of salt and pepper. Spread the veggies out on a baking sheet in a single layer and roast for 20-25 minutes, giving them a toss halfway through, until they’re tender and lightly 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. Drizzle the balsamic vinegar over the top and give everything a gentle toss to ensure all the ingredients are evenly coated.