Preheat your oven to 400°F (200°C).

Dice the butternut squash and Brussels sprouts into bite-sized pieces. Toss them with olive oil, salt, and pepper.

Spread the seasoned vegetables onto a baking sheet. Roast for 20-25 minutes, stirring halfway through, until golden and caramelized.

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

In a mixing bowl, combine the roasted vegetables, cooked pasta, and cranberries. Drizzle with balsamic vinaigrette and toss until well mixed.

Serve warm or chill for at least 30 minutes in the fridge before serving.