Combine the wild rice blend, broth, bay leaf and salt in a saucepan. Cook according to the package directions until the rice is tender and the grains have opened. Remove the bay leaf and drain any excess liquid if necessary.

Toss the butternut squash with olive oil, salt, black pepper and thyme. Spread in a single layer on a baking sheet and roast at 425°F until tender and caramelized around the edges.

Melt the butter with the olive oil in a large skillet. Add the mushrooms and cook until deeply golden.

Add the onion and celery to the mushrooms and cook until softened.

Stir in the garlic, rosemary and thyme and cook briefly until fragrant.

Add the soy sauce and stir, scraping up any flavorful browned bits from the skillet.

Add the cooked wild rice and roasted butternut squash and gently toss until evenly combined.

Fold in the dried cranberries, toasted pecans and fresh parsley.

Taste and adjust with salt and black pepper, then transfer to a festive serving dish and serve warm.