Fall Harvest Pasta Salad

• 12 oz12 oz dry ditalini rigati pasta — or 450 g dry ditalini rigati pasta or 6 cups cooked ditalini rigati pasta
• 2 cupsdiced butternut squash — fresh or frozen
• 2 cupsthinly sliced brussel sprouts
• —Salt and black pepper — to taste
• 2 tbspolive oil
• 1 lbmild turkey sausage — casing removed
• 3 cupscurly kale — leaves, finely chopped, ½ bunch
• 1 cupred onion — large, diced, ½
• 1 cupparmesan cheese — shredded
• ½ cupdried cranberries
• ½ cuppumpkin seeds

Maple dijon vinaigrette:

• ½ cupolive oil
• ¼ cupmaple syrup
• 3 tbspold-fashioned Dijon mustard
• ¼ cupapple cider vinegar
• ¼ tspblack pepper
• ½ tspsalt