Chicken and Wild Rice Casserole with Butternut Squash and Cranberries

uncooked wild rice blend (3 cups cooked)

 tablespoons olive oil, divided

boneless, skinless chicken thighs, cut into bite-sized pieces

medium yellow onion, diced

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

kosher salt

black pepper

chopped fresh thyme, plus additional for garnish

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

freshly grated Parmesan cheese, divided (about 2 ounces)