Preheat oven to 400 degrees.
In a bowl, evenly coat butternut squash with a light layer of olive oil. Transfer to a baking sheet and bake for 30 minutes.
Meanwhile, in a medium saucepan, bring vegetable broth to a boil. Add rice and bring to second boil. Cover rice, and simmer on low for 20 minutes.
Fluff the wild rice with a spoon then add the quinoa and cook with the lid on for another 20 minutes.
While the rice cooks, heat 1 tablespoon of olive oil. Add the oregano, umami seasoning, onion, garlic, and celery, then cook for about 5 minutes until tender. At this time transfer the cooked butternut squash, rice, and quinoa to the skillet, and add spinach. Mix until combined, making the spinach slightly wilted. Top with and cranberries and walnut pieces. Enjoy!
