Preheat the Oven: Set your oven to 400°F (200°C). This is essential for roasting the butternut squash to perfection.

Roast the Squash: Toss the cubed butternut squash with 1 tablespoon of olive oil, salt, and pepper on a baking sheet. Roast in the oven for about 25 minutes until it's golden brown and tender.

Cook the Pasta: While the squash is roasting, bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente, typically around 8-10 minutes. Drain and toss with a touch of olive oil to prevent sticking.

Prepare the Dressing: In a small bowl, whisk together the remaining olive oil and balsamic vinegar. Don’t forget to season it with a pinch of salt and pepper for that extra flavor kick.

Combine Ingredients: In a large mixing bowl, combine the cooked pasta, roasted butternut squash (let it cool slightly before adding), diced Granny Smith apple, finely diced red onion, and dried cranberries.

Dress the Salad: Drizzle the dressing over the salad mixture and toss gently to ensure all the ingredients are evenly coated and flavors meld beautifully.

Serve or Store: Enjoy your Harvest Pasta Salad immediately, or refrigerate for up to three days, making it a great make-ahead option.