Preheat your oven to 400 degrees Fahrenheit.
Toss the cubed butternut squash with one tablespoon of olive oil and a pinch of salt on a baking sheet.
Roast the squash for 25 minutes or until edges are golden brown.
Heat the remaining two tablespoons of olive oil in a large heavy-bottomed pot over medium heat.
Add the diced onions and cook until translucent, about 6 minutes.
Stir in the minced garlic and cook for 1 minute until fragrant.
Add the chicken thighs to the pot and sear until lightly browned on both sides.
Pour in the chicken broth and add the fresh thyme.
Bring the liquid to a gentle boil, then reduce heat and simmer until chicken is cooked through.
Stir in the roasted squash and pre-cooked wild rice, heating through for another 5 minutes.
Serve hot, garnished with grated Parmesan cheese.