Add the oil to a medium saucepan over medium heat. Once hot, add the onion and cook until softened but not browned, about 5 minutes, stirring occasionally.
Add the rice and cook until it smells fragrant, about 2 minutes, stirring occasionally.
Stir in the raisins, chicken stock, salt, cinnamon, and black pepper.
Bring up to a boil, and then cover the saucepan, turn the heat down to very low, and cook until the rice is tender and the liquid is absorbed, about 45 minutes.
Remove from the heat and let the rice sit (covered) for 10 minutes before fluffing with a fork.
For the Roasted Squash:
Meanwhile, preheat the oven to 425F.
Cut the squash in half lengthwise and scoop out the seeds. Trim off the ends and slice each half into ¼-inch thick half-moons.
Toss the squash with the oil, salt, and black pepper. Spread it out in an even layer on a large baking tray.
Bake the squash until it’s tender and golden in spots on both sides, about 30 to 40 minutes, flipping the squash once halfway through.
To Serve:
Spoon the rice onto a serving platter and top with the roasted squash.
Garnish with fresh thyme and cinnamon sticks if desired.