Pre heat the oven to 400 degrees.
Spray a sheet pan with cooking spray.
Add the butternut squash and toss with 1 Tbsp. canola oil.
Season with salt and pepper.
Roast squash for 20 - 25 minutes or until softened and slightly caramelized.
Remove from oven.
While squash is roasting, combine the stock and rice in a large saucepan.
Cover and bring mixture to a boil. Reduce heat to a simmer and simmer for 20 - 30 minutes until the liquid is absorbed and the rice is tender.
While rice is cooking, heat a large saute pan over medium high heat.
Add the 2 Tbsp. of canola oil. Add the chopped onions and saute for about 6 minutes until translucent.
Reduce heat and continue to cook onions until slightly caramelized. Remove onions from the pan and set aside.
Add pecans to saute pan and cook over medium heat, until toasted - watch closely so they don't burn!.
Add the cooked rice, butternut squash, onions and dried cranberries.
Drizzle with ¼ cup of the citrus dressing.
Stir. Taste and adjust seasonings, adding more dressing if needed.
Garnish with minced parsley if desired. Serve!
Combine all the ingredients except the olive oil in a small bowl.
Whisk to combine.
Slowly whisk in the olive oil.
Taste and adjust seasoning.