Preheat oven to 375 degrees. Add water, rice and 1/4 teaspoon salt to a medium saucepan. Bring to a boil and reduce to a simmer, cover with a lid. Simmer until rice is cooked, 45 minutes to one hour.
Toss squash with 1/4 teaspoon salt, olive oil and cinnamon. Spread on a large baking sheet. Roast for 25-30 minutes until golden brown and soft, flipping over halfway through.
While rice and squash finish cooking, add the pine nuts to a small skillet. Toast over a medium flame until they start to turn a light golden brown, immediately remove, as they burn easily. Set aside. Add butter to the same skillet. Heat over a medium-high flame. Once butter begins to brown on the edges, swirl the pan until it turns a deep gold brown and smells nutty, it should take about 2-3 minutes. Take off the heat and cool slightly.
Whisk vinegar, mustard and honey with the butter. Season to taste with salt and pepper.
Once the rice and squash are cooked, toss the rice with the vinaigrette. Add the cooked squash, toasted pine nuts, cranberries and remaining salt. Toss to combine. Season to taste with salt and pepper.