Preheat oven to 400 degrees.
Combine squash, olive oil, cumin and cinnamon. Season with 1/8 teaspoon salt and pepper to taste.
Roast squash until slightly softened and browned, about 20 minutes; set aside.
In medium saucepan, melt butter and sauté onions for 3-5 minutes until translucent.
Add wild rice, water or stock/broth, syrup and remaining salt; bring to a boil.
Reduce to a simmer; cover and cook for 35 minutes, until rice is tender.
Add cooked squash; gently mix before serving.
Optional - serve at room temperature with a simple vinaigrette.