Cook the pasta in a large pot of salted boiling water until al dente, about 8-10 minutes. Drain and rinse with cold water. Set aside.

Preheat oven to 425°F (220°C). On a baking sheet, combine the butternut squash, Brussels sprouts, and red onion with olive oil, garlic powder, and salt. Toss to coat and roast for 25-30 minutes until tender.

Whisk together Dijon mustard, maple syrup, apple cider vinegar, and olive oil in a medium bowl. Season with salt and pepper to taste.

In a large bowl, combine the cooked pasta, roasted vegetables, diced apples, cranberries, feta cheese, and pecans. Pour the dressing over and gently toss to combine.

Cover and refrigerate for at least 30 minutes before serving to allow flavors to meld.