Preheat oven to 400 F. Add 1/4 inch of water to a 9x13 inch glass baking dish.
Slice the top off the butternut squash, then cut it in half, lengthwise. Place the 2 pieces, flesh side up in the baking dish. Roast for 1 hour, or until flesh is soft all the way through. Cut into bite size pieces.
Cook the rice, as directed. I mixed the brown rice and wild rice together in my rice cooker with 3 1/4 cups of water.
Cook the 2 sweet potatoes (with a slit) in the microwave for 5-6 minutes, or until soft. Cut them up into small bite size squares.
Once everything is cooked and cubed, combine the rice, butternut squash cubes, sweet potato cubes, and cranberries in a large mixing bowl. Add in the cinnamon and ground ginger. Then add dressing, to taste.
Serve Butternut Cranberry Rice Pilaf with red onion garnish.
To Freeze: Before adding the red onions, add the cooled rice pilaf into a plastic container or freezer baggie.
To Thaw and Reheat: Thaw in the refrigerator overnight. Add to a saucepan with about 3/4 cups of water and cook over medium low heat, tossing often until heated through. Add red onions before serving.