Preheat oven to 350 degrees. Spray an 8x8 baking dish with nonstick cooking spray and set aside.

Cook rice according to package directions and set aside.

While the rice is cooking, cut the chicken into bite-size pieces. Toss with the thyme, sage, salt and pepper. Heat a tablespoon or two of olive oil in a nonstick skillet over medium heat. Add chicken and cook until done (about 5-7 minutes). Remove from pan and set aside on a paper-towel lined plate.

Add the diced onion and butternut squash to the pan with another tablespoon of olive oil. Add a pinch of salt + pepper. Cook about 6-8 minutes, until squash is a little tender - but not fully cooked.

Add the chicken, wild rice, and 1/2 cup of parmesan to the squash/onion mixture and stir to combine. Add the entire mixture to prepared dish.

Bake for 20 minutes. Add the remaining parmesan cheese to the top of casserole and bake about 5 more minutes, or until cheese is melted.

Note: You can easily double this recipe! I made a smaller batch because I'm only feeding Grant + myself, but it doubles well. You can also adjust the cheese amount up or down depending on how much you like cheese!