Step 1

Preheat oven to 400 F. Prepare a parchment paper lined baking sheet, the larger the better.

Step 2

In a small bowl combine the oil, maple syrup, vinegar, cinnamon, nutmeg, salt and pepper. Stir to combine. Set aside.

Step 3

In a large bowl, combine cubed butternut squash (peeled and seeded), cubed sweet potatoes (peeled), and half of the seasoned sauce mixture you made earlier, toss to coat.

Step 4

Place the cubed veggies in a single layer on the baking sheet (use 2 baking sheets if necessary) to get an even roast on all sides. Bake for 30-35 minutes, turning once half-way through baking, until softened and with a golden brown crust.

Step 5

Meanwhile the veggies are roasting you can cook the rice.Place the rinsed wild rice in a pot with boiling water (if your rice is pre-soaked, use a 2 to 1 water-to-rice ratio, or 3 to 1 ratio if it’s not).

Step 6

Place the wild rice first as it needs to cook for about 10 minutes longer than the brown rice.

Step 7

Add the other half of the sauce mixture you used for coating the veggies to the rice, stir, cover the pot with the lid, and reduce the heat to its very lowest setting to help the rice cook evenly (for about 20 minutes). Remove from heat, add the cranberries and the raisins. Cover again and let it sit covered, so the steam will plump the rice and fruits.

Step 8

To arrange the meal and serve, take a taller baking dish (I used a glass dish) and place a layer of veggies, then a layer of rice and repeat until you fill up the dish. Sprinkle some chopped greens on top. Serve warm or cold.