Thanksgiving wild rice salad

Cook 1 cup of wild rice. Dice a medium butternut squash, and bake it with 12 oz of cranberries and a chopped purple onion. Meanwhile, chop some pecans and fresh parseley. Stir the baked squash mixture into the rice, along with the pecans. Serve topped with crumbled goat cheese and the chopped parseley. If you'd rather not experience tartness in your cranberries, you can sweeten the baked mixture with some maple syrup.