Heat oven to 400 degrees.
Toss the butternut squash with 1 tablespoon of olive oil, and sprinkle with salt and pepper. Spread the squash on two baking sheets. Roast until tender and starting to brown, about 20 minutes (check earlier if your pieces are very small).
Place the wild rice and stock in a medium saucepan.
Heat to a boil, then reduce heat, cover and simmer for 40-45 minutes, or until some of the grains start to split.
The rice should still be quite chewy. Drain thoroughly and place in a large bowl.
Heat 1 tablespoon of olive oil in a medium skillet. Sauté the onion and garlic for 3-4 minutes.
Place the dried cranberries in a bowl with the warm water and vinegar. Let sit for 10 minutes, then drain.
In a medium bowl, whisk together the remaining olive oil, lemon zest, cumin, cardamom, cinnamon, orange juice, lemon juice and fresh ginger.
Add the onions and garlic, cranberries, parsley, pecans and dressing to the wild rice and stir.
Gently mix in the roasted squash. Serve warm if possible, or at room temperature.