Chicken and Wild Rice Casserole with Butternut Squash and Cranberries
from Well Plated

½ cup freshly grated Parmesan cheese, divided (about 2 ounces)

¾ cup dried cranberries (I prefer the ones with reduced sugar)

1 tablespoon chopped fresh thyme, plus additional for garnish

½ teaspoon black pepper

½ teaspoon kosher salt

1 small butternut squash, about 1 ½ pounds, peeled and cut into ½-inch pieces (about 5 cups cubes)

1 medium yellow onion, diced

1 ¼ pounds boneless, skinless chicken thighs, cut into bite-sized pieces

4 tablespoons olive oil, divided

1 cup uncooked wild rice blend (3 cups cooked)