Bring a large pot of salted water to a boil and add the pasta. Cook according to package instructions until al dente, typically around 8–10 minutes. Drain and rinse under cold water.

Preheat your oven to 400°F (200°C).

Combine diced butternut squash and halved Brussels sprouts in a mixing bowl. Drizzle with olive oil and sprinkle salt and pepper, tossing until coated. Spread onto a baking sheet.

Roast the vegetables for about 20–25 minutes, tossing halfway through until tender and slightly crispy.

In a large mixing bowl, combine the cooked pasta, roasted squash and Brussels sprouts, cranberries, pecans, and feta cheese. Stir gently to mix.

Drizzle balsamic vinegar over the mixture and toss gently to coat the ingredients.

Chill the salad for at least 2 hours before serving.