Chicken and Wild Rice Casserole with Butternut Squash and Cranberries Recipe

Ingredients

• 1 cup uncooked wild rice blend (3 cups cooked)
• 4 tablespoons olive oil, divided
• 1 1/4 pounds boneless, skinless chicken thighs, cut into bite-sized pieces
• 1 medium yellow onion, diced
• 1 small butternut squash, about 1 1/2 pounds, peeled and cut into 1/2-inch pieces (about 5 cups cubes)
• 1/2 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1 tablespoon chopped fresh thyme, plus additional for garnish
• 3/4 cup dried cranberries (I prefer the ones with reduced sugar)
• 1/2 cup freshly grated Parmesan cheese, divided (about 2 ounces)