Roasted Brussels Sprouts and Butternut Squash Pasta Salad

Directions

1. Preheat oven to 400°F. For roasted vegetables, remove bruised or wilted outer leaves from Brussels sprouts. Cut small bottom stems off, and cut sprouts in half. Place in large bowl. Toss with 1 tablespoon of the oil and half of minced sage. Spread in even layer on rimmed baking sheet. Roast 10 minutes.
2. Meanwhile, cut red onion half lengthwise into quarters, then cut each quarter crosswise in half. Toss onion and squash with remaining tablespoon of oil and remaining sage. Add to pan with Brussels sprouts. Continue roasting 15 minutes. Stir minced garlic into vegetable mixture. Roast 5 minutes. Remove from oven; let cool. Use immediately or refrigerate, covered, up to two days. Bring to room temperature before preparing salad, if refrigerated.
3. Prepare pasta according to package directions; place in large bowl.
4. Meanwhile, for dressing, whisk together the 2 tablespoons olive oil, balsamic vinegar and mustard. Add roasted vegetables to pasta. Add dressing; toss to combine. Sprinkle with parsley and goat cheese. Season with salt and pepper, as desired.