1. 1. Begin by cooking the pasta according to the package instructions. Drain and rinse the pasta under cold water to stop the cooking process, then set it aside to cool.

2. 2. Preheat your oven to 400°F. Toss the cubed butternut squash, halved Brussels sprouts, and diced red onion with olive oil, salt, and pepper. Spread the vegetables on a baking sheet and roast for 20-25 minutes, or until they’re tender and lightly caramelized.

3. 3. In a large bowl, gently toss the cooled pasta with the roasted vegetables, dried cranberries, diced apples or pears, and toasted pecans or walnuts.

4. 4. In a small bowl, whisk together olive oil, balsamic vinegar, a touch of honey or maple syrup, salt, and pepper to create the dressing. Pour the dressing over the salad and toss everything together until well coated.

5. 5. Top the Fall Harvest Pasta Salad with crumbled feta or goat cheese. Serve chilled or at room temperature, and enjoy the burst of autumnal flavors in every bite.