Spray a sheet pan with cooking spray and set aside.
In a food processor, combine 1/2 cup cranberries, olive oil, worcestershire sauce, honey, balsamic vinegar, garlic, salt and pepper. Pulse until smooth.
Place chicken thighs in a large gallon bag and add the cranberry mixture. Seal and place it in the fridge to marinate for at least 1 hour, and up to 12 hours.
Place butternut squash and remaining cranberries on the prepared sheet pan.
After placing the butternut squash and cranberries in the pan. Sprinkle with salt and pepper to taste, and add the chopped thyme.
Nestle chicken among the squash/cranberries, skin side down, and pour remaining marinade over chicken pieces. Bake for 40 minutes, flipping chicken halfway through. During the last 5 minutes of cooking, switch oven to broil setting to slightly char chicken skin.
