Add the rice and broth to your rice cooker and cook until tender.
On the meantime, add the butternut squash, salt, fresh rosemary and olive oil to a large skillet. Cook for 5 minutes over medium to high heat stirring occasionally. Add the brussels sprouts and cook for another 2 minutes.
Turn heat off and add the cooked rice, pecans and dried cranberries. Stir and add serve.