Step 1: Cook Pasta - Bring a large pot of salted water to a rolling boil. Add pasta and cook until al dente, about 8-10 minutes. Drain and rinse under cold water.

Step 2: Roast Vegetables - Preheat oven to 400°F. Toss butternut squash and Brussels sprouts in olive oil, salt, and pepper, then roast for 20-25 minutes.

Step 3: Combine Ingredients - In a mixing bowl, combine pasta, roasted veggies, cranberries, pecans, feta cheese, and balsamic vinegar. Toss to mix.

Step 4: Serve - Enjoy immediately or chill in the fridge for at least one hour for enhanced flavors.