Recipe Flash: Autumn Pasta Salad

INGREDIENTS

• 1 small (2 pound) butternut squash, peeled, seeded and cut into 1 inch pieces
• One 15-ounce can chickpeas
• 2 large shallots, sliced
• 1 ½ teaspoons salt
• 1 teaspoon cinnamon
• 2 tablespoons honey
• 2 teaspoon fresh nutmeg
• 2 pounds Brussels sprouts, cleaned, trimmed, and halved
• 1 pound orzo
• 2 tablespoons ginger, chopped (about 2 inches)
• 2 garlic cloves, pushed through a press
• 1 shallot, chopped
• 1/3 cup walnuts
• 1 tablespoon honey
• 2 tablespoon Dijon mustard
• 1 lime, juiced
• 3 tbsp cider vinegar
• 1 tsp salt
• dash cayenne pepper
• ¼ – 1/2 cup olive oil