Butternut Squash & Spinach Over Rice

1 C. wild rice
2 C. water
1 Tbsp. butter
Salt & pepper
1 tsp. dried oregano
1/2 tsp. dried basil

1.  Heat water to boiling, add remaining, cover and reduce heat to low.  Cook for 45-55 minutes until water is absorbed.

1/2 butternut squash, peeled and cubed (scoop out seeds also)
2 cloves garlic, finely chopped
1 small yellow onion, finely chopped
1 Tbsp coconut or olive oil
Salt & pepper
Dried thyme
1-2 C. baby spinach leaves
1/2 C. water or broth

1.  While rice is cooking heat oil in large skillet on medium heat.  Saute garlic, onion and squash until onion is translucent and squash is beginning to brown (about 7-10 minutes).  Add water (or broth) and seasonings, cover and reduce heat to medium/low and simmer until squash is tender (about 15-20 minutes).
2.  Add spinach and stir well.  Cover and let simmer another 5 minutes until spinach is wilted.  Serve over wild rice. 

-Serves about 4