Preheat your oven to 400°F (200°C).

On a baking sheet, toss the diced butternut squash and halved Brussels sprouts with 2 tablespoons of olive oil, salt, pepper, and cinnamon. Spread them out in a single layer and roast in the oven for about 25-30 minutes or until tender and slightly caramelized, stirring halfway through.

While the vegetables roast, cook the pasta according to package instructions. Drain and rinse under cold water to cool.

In a large bowl, mix the cooked pasta, roasted butternut squash, Brussels sprouts, chopped pecans, and dried cranberries.

In a small bowl, whisk together the remaining tablespoon of olive oil and maple syrup. Pour this dressing over the pasta salad and gently toss to combine.

Garnish with fresh parsley if you like, and serve either cold or at room temperature.