Chicken and Wild Rice Casserole with Butternut Squash and Cranberries

Name: Chicken and Wild Rice Casserole with Butternut Squash and Cranberries
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))

"In the event you are in need of a bit of reprieve from the sugar-dusted holiday baking action, I bring you Chicken and Wild Rice Casserole with Butternut Squash and Cranberries. Not that I would begrudge you for turning Candy Cane Snowball Cookies and 2 Ingredient Homemade Hot Chocolate into dinner by any means, but I find that priming my cookie intake with a hearty, healthy meal like this seasonal spin on chicken and wild rice casserole helps the sweets settle more pleasantly. Further, this chicken and wild rice ..."

INGREDIENTS

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1 cup uncooked wild rice blend (3 cups cooked)

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4 tablespoons olive oil (divided)

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1 1/4 pounds boneless skinless chicken thighs (cut into bite-sized pieces)

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1 medium yellow onion (diced)

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1 small butternut squash (about 1 1/2 pounds, peeled and cut into 1/2-inch pieces (about 5 cups cubes))

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1/2 teaspoon kosher salt

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1/2 teaspoon black pepper

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1 tablespoon chopped fresh thyme (plus additional for garnish)

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3/4 cup dried cranberries (I prefer the ones with reduced sugar)

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1/2 cup freshly grated Parmesan cheese (divided (about 2 ounces))

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