Butternut Squash with Whole Grains

1 medium butternut squash (about 3 pounds), cut into 1/2-inch cubes
1 cup uncooked whole grain brown and red rice blend
1 medium onion, chopped
1/2 cup water
3 garlic cloves, minced
2 teaspoons minced fresh thyme or 1/2 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon pepper
1 can (14-1/2 ounces) vegetable broth
1 package (6 ounces) fresh baby spinach

In a 4-qt. slow cooker, combine the first eight ingredients. Stir in broth.
Cook, covered, on low 4-5 hours or until grains are tender. Stir in spinach before serving. Yield: 12 servings (3/4 cup each).

Editorís Note: This recipe was tested with RiceSelect Royal Blend Whole Grain Texmati Brown & Red Rice with Barley and Rye. Look for it in the rice aisle.