Wild Rice Stuffing with Roasted Fennel

0 Preheat oven to 425 and line a large metal baking sheet with parchment paper.
1 Spread the squash and fennel on the baking sheet and season with salt, pepper, garlic powder and cinnamon. Toss to coat. Optional to drizzle with olive oil or avocado oil. Transfer to the oven and bake for 30-35 minutes.
2 At the 25 minute bake time, add the fresh cranberries to the baking sheet and bake for the remaining 5-10 minutes until squash is golden and caramelized and cranberries are still plump but some have burst. (Skip this step if using dried cranberries).
3 Meanwhile, combine the balsamic vinegar, orange juice, maple syrup, coconut aminos and shallot in a jar and whisk to combine. Season to taste. Set aside.
4 To serve, add the rice, roasted veggies, pistachios and fennel fronds to a serving bowl. Drizzle with the dressing and toss to combine. Serve warm.