Bring a large pot of salted water to a rolling boil over high heat. Add the pasta and cook for 8-10 minutes until al dente. Drain and rinse under cold water to cool down. Set aside.

Preheat the oven to 400°F (200°C). Toss the butternut squash and Brussels sprouts in olive oil, salt, and pepper. Spread evenly on a baking sheet and roast for 20-25 minutes until tender and caramelized.

In a large mixing bowl, combine the cooled pasta with the roasted vegetables, cranberries, pecans, and feta cheese. Toss gently until well mixed.

Drizzle balsamic vinegar over the pasta and vegetable mixture. Toss again to ensure all ingredients are coated.

Serve chilled or at room temperature. For best flavor, refrigerate for a couple of hours before serving.