Preheat oven at 400 degree Fahrenheit and prepare a cookie sheet with a greased liner.
In the meanwhile in a saucepan combine rice, water and salt and bring it to a boil. Then cook covered in simmered flame for 25-30 minutes or until water absorbs. Let it sit covered for couple of minutes and fluff with a fork.
While the rice is cooking in a mixing bowl combine the squash ingredients and mix well so that each piece of butternut squash is well coated with the seasoning. Now place the butternut squash pieces in the prepare cookie sheet with ¼ inch gap between each piece. Once the oven is ready place the cookie sheet in the middle rack of the oven and bake for 25 minutes.
Once the rice and the squash are cooked, combine all the ingredients in a salad bowl and mix gently to make sure that butternut squash do not break and serve immediately. Tastes equally good at room temperature.
Left over salad can be refrigerated in an air tight container for 2-3 days. Just warm it a bit before serving.