Wild Rice with Butternut Squash Cranberries and Pecans

Ingredients

• 1 medium butternut squash, peeled, seeded and cut into small cubes
• 2 cups wild rice, rinsed
• 6 cups vegetable stock
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 cup dried cranberries
• 1/4 cup warm water
• 2 tablespoons red wine vinegar
• 3/4 cup toasted pecans, chopped
• 3 tablespoons chopped Italian parsley
• 6 tablespoons extra virgin olive oil
• zest of 1 lemon
• 1/2 teaspoon ground cumin
• 1/4 teaspoon ground cardamom
• 1/4 teaspoon cinnamon
• 1/4 cup freshly squeezed lemon juice
• 1/4 cup freshly squeezed orange juice
• 1 tablespoon minced fresh ginger

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