Combine the freekeh and the water in a large saucepan over high heat. Cover and bring to a boil, then reduce to a simmer. Simmer on low for 40 minutes, then remove from heat and allow to sit covered while you prepare the other ingredients.

Preheat your oven to 375 degrees.

On a large baking sheet, toss the butternut squash cubes with the olive oil, kosher salt, black pepper and allspice. Use your hands to get them coated well.

Roast the squash in the oven for 18 to 20 minutes or until fork tender. Don’t over roast the cubes or they’ll become too mushy. When done, remove the baking sheet from the oven and set aside to cool.

Spread the pecans evenly on a small baking sheet. Shut the oven off, but while it’s still hot, place the pecans in and shut the door. Allow them to toast for 4 to 5 minutes. Remove and set aside to cool.

In a small bowl, combine the remaining ingredients up to the black pepper. Whisk together and set aside.

In a large bowl, combine the freekeh and the cranberries. Toss with the dressing until completely coated. Now add the squash and pecans and toss lightly.