Preheat oven to 400ºF.
In a large sauté pan over medium-high heat, heat 2 turns of the pan of EVOO. Add squash and sauté, about 5 minutes or until golden brown and slightly tender. Add onion and thyme to the pan, and season with salt and ground black pepper. Sauté about 2 minutes more until onions are translucent. Turn off heat and stir in dried cranberries. Let cool a few minutes.