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 to stop the cooking process.

Preheat your oven to 400°F (200°C). In a bowl, toss diced butternut squash and halved Brussels sprouts with olive oil, salt, and pepper until well-coated. Spread on a baking sheet.

Roast the vegetables for 20-25 minutes, stirring halfway to ensure even cooking. They should be tender and caramelized.

In a large mixing bowl, combine the cooked pasta with the roasted vegetables. Add cranberries, chopped pecans, and crumbled feta cheese. Drizzle balsamic vinegar and toss gently.

Taste and adjust seasoning if needed. Enjoy immediately, or refrigerate for an hour to let flavors meld. Serve chilled or at room temperature.