Preheat your oven to 400°F (200°C). Cube the butternut squash, halve the Brussels sprouts, and cut the broccoli into bite-sized florets. Spread the vegetables on a baking sheet, season with salt and pepper, and toss with olive oil. Roast for 30 minutes, turning halfway through.

While the vegetables roast, bring a large pot of salted water to a boil. Add pasta and cook until al dente, following package instructions (about 8-10 minutes). Drain the pasta and rinse with cold water.

In a small bowl, whisk together olive oil, vinegar, mustard, salt, and pepper until emulsified.

If using bacon, cook diced bacon in a skillet over medium heat until crispy, about 5-7 minutes. Transfer to a paper towel-lined plate.

In a large mixing bowl, combine cooled pasta, roasted vegetables, chickpeas, apple, cranberries, and cheese. Pour dressing over and toss gently to combine.

Just before serving, sprinkle with crispy bacon and pumpkin seeds. Serve immediately or refrigerate to allow flavors to meld.