Creamy butternut squash polenta with spicy wilted spinach

Name: Creamy butternut squash polenta with spicy wilted spinach
Ingredients: For the polenta; 3 cups spring water; 1 cup vegetable stock; 1 cup corn grits for polenta; 1 cup butternut squash purée; 1/4 cup freshly grated Parmesan; 1 tablespoon crème fraîche; 1 teaspoon 1 teaspoon sea salt or to taste; freshly ground black pepper to taste; For the wilted spinach and garnish; 3 tablespoons extra virgin olive oil; 2 large garlic cloves – skinned and finely chopped; 1/4 teaspoon hot Hungarian paprika; 1/2 teaspoon sweet Hungarian paprika; 8 ounces baby spinach – rinsed and spun dry; 1/4 teaspoon sea salt or to taste; toasted pumpkin seed oil as garnish