• 11 box of tri color rotini pasta (12 ounce)
• 21/4 to 1/2 cup of jellied cranberry sauce
• 32 cups of mayonnaise
• 41/4 cup of seasoned rice vinegar
• 51 tablespoon of a grainy mustard
• 61 to 2 teaspoons of celery salt
• 72 to 3 teaspoons of celery seed
• 81/8 teaspoon of sage
• 91/2 teaspoon of poultry seasoning
• 10pinch of black pepper
• 11*it is suggested that you season and taste, start small and add more
• 123 cups of frozen butternut squash cubes
• 132 tablespoons of olive, plus a little drizzle
• 14salt , pepper, onion powder, and garlic powder
• 151 cup of finely shaved Brussels sprouts
• 163/4 cup of finely diced red onion
• 178 ounces of diced turkey breast
• 186 ounces of dried cranberries

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Instructions

1. 1

   Cook the pasta according to the package directions. Drain and rinse with cold water and let drain again. Do not use until cooled.

2. 2

   Thaw and drain the butternut squash, I set this out and let it strain for a good hour.

3. 3

   Pat the squash dry, add to a bowl and add the 2 tablespoons of olive oil. Season with your heart using the salt, pepper, and garlic and onion powders. Spread on a baking sheet, bake at 400° for 20 minutes, and occasionally open the oven and use a spatula to toss around the pan and spread out again. I did have to add a little drizzle of olive oil to it. Keep an eye out the first time you make this to make sure it doesn't burn. All ovens bake differently. Squash should be caramelized. When done, let cool completely.

4. 4

   To make the dressing add the vinegar and cranberry sauce to a bowl (or use a blender) and whisk until the cranberry sauce is mostly dissolved and smooth, then blend in the mayo and mustard, celery seed, celery salt, sage, poultry seasoning, and black pepper. Taste as you go and adjust. The sage and poultry seasoning can be strong so start with a little and add. Reminder that the spices get stronger as it sits.

5. 5

   Add the pasta to a large bowl, dice the turkey into small pieces, and add to the bowl, along with the cranberries, red onion, Brussels sprouts, and the cooled squash. Toss carefully to combine.

6. 6

   Slowly add the dressing a little at a time, tossing to coat. Depending on how creamy you want this, you may not use ALL the dressing. It makes a great dressing for other salads and as a dip. I used mostly all the dressing.

7. 7

   This should sit for 3 to 4 hours before serving as the dressing will help the Brussels sprouts to become more tender. *be sure to slice the sprouts VERY thin or the texture will be off. If you cannot commit to this, leave them out.