Steep two tea bags in the boiling water for 5 minutes then remover the tea bags. Place dried cranberries into a medium bowl. Reconstitute the dried cranberries by pouring the hot liquid over the cranberries and let sit for 20 minutes. Drain and set aside.
Preheat oven to 400℉.
In a small bowl combine oil, honey, and brown sugar and stir until well combined.
Place the butternut squash and sweet potato pieces along with the reconstituted cranberries and pecans in a baking dish. Sprinkle with salt and pepper and toss.
Pour the honey mixture over the vegetables and toss well to coat.
Roast vegetables in preheated 400℉ oven for 20 to 30 minutes until the squash and sweet potatoes are fork-tender. Toss before serving. Serve hot.