Heat a large saute pan over medium-high heat and add 2 tbsp olive oil. Preferably 4.5 QTs in size, but any large saute pan should work.

Add onion and butternut squash and saute for 10 minutes, stirring occasionally. After 10 minutes, add mushrooms and brussels sprouts and saute for 5 more minutes. Then add in garlic, salt, pepper, rosemary, and thyme and saute for another two minutes. Turn off heat and transfer veggies to a separate bowl.

Add hot pan back to stove and add remaining 2 tbsp olive oil. Then add chicken sausage and rice and toast for 2 minutes. Pour in chickpeas and chicken broth and stir to combine. Add back in cooked veggies.

Bring mixture to a boil, then lower heat to low simmer, add in dried cranberries. This will cook over uncovered the next 20-25 minutes, but continue to stir every 5 minutes or so. At around the 15 minutes mark, add in 1 cup parmesan cheese and stir to combine.

Once all the liquid is absorbed and the rice is fluffed, turn off heat. Top with remaining parmesan cheese. I like to use parmesan shavings here but grated also works!