Fall Pasta Salad

• 1 butternut squash peeled and cut into bite-size pieces, medium
• 1 tablespoon olive oil
• salt to taste
• black pepper to taste
• 1/4 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 16 ounces pasta I used rotini, dry
• 2 cups broccoli chopped, raw
• 1 cup celery diced
• 15 oz chickpeas drained and rinsed, canned
• 8 oz goat cheese cut into small cubes
• 1/2 cup dried cranberries
• 1 red onion diced, small
• 1/2 cup pecan halves
• 1/2 cup pomegranate seeds
• 1/4 cup parsley chopped, fresh

Apple cider mustard dressing:

• 1/2 cup olive oil
• 1/4 cup apple cider vinegar
• 1 teaspoon Dijon mustard
• 1 tablespoon pure maple syrup
• 2 cloves garlic grated
• 1 tablespoon molasses
• Pinch cinnamon
• Pinch nutmeg
• salt to taste
• black pepper to taste