Place dry rice in a bowl and fill with water. Soak for 10 minutes.
Add the oil, onion, celery, and butternut squash to a large oven-safe pot or Dutch oven. Saute over medium heat for 5 minutes, stirring occasionally.
Add the chopped pear, garlic, rice, sea salt, oregano, and cinnamon and stir, saute 3 minutes.
Add the dried cranberries, water, wine, orange zest, and bring to a full boil. Reduce heat to a simmer, cover, cook 40 to 50 minutes, until most of the water has been absorbed.
Preheat the oven to 350°F. Uncover the dutch oven, place on the center rack of the oven, and bake 10 to 20 minutes, until all of the water has been absorbed and top is crispy.
Remove from pot from the oven and stir in chopped pecans and fresh parsley. Taste the stuffing and add salt to taste.
Serve alongside your holiday entree or use as turkey stuffing.