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Preheat your oven to 375°F.
Prepare the butternut squash by cutting off its top and bottom, peeling it, halving it, and removing the seeds. Slice each half into wedges.
In a bowl, toss the squash wedges with olive oil, kosher salt, and brown sugar until they are well coated.
Arrange the wedges upright on a baking sheet and roast them in the oven.
Meanwhile, dice half of the Spanish onion and mince the four garlic cloves.
In a pan over medium heat, sweat the onion and garlic in a bit of olive oil until the onion becomes soft.
Add the leaves from the sprig of thyme and cook for an additional 10 to 20 seconds.
Pour in the chicken stock and let it reduce by about half, then turn off the heat.
Stir in a drained and rinsed can of cannellini beans.
Once the squash is roasted, you can optionally splash it with a bit of vinegar.
Add the baby spinach to the bean mixture and stir until it wilts.
Finish the dish by mixing in 3 to 4 tablespoons of Parmesan and seasoning with salt and pepper to taste.
Serve the roasted squash wedges alongside the bean and greens mixture, ensuring the bowl edge remains clean.