Preheat oven to 350 degrees.

Using a 2 inch round cookie cutter, carefully cut out the center of every butternut slice.  Take the rings and rub them with olive oil and sprinkle with salt and pepper.  Place rings onto a baking sheet lined with parchment paper.  Bake for 30 minutes or until soft.

Chop the center pieces of the butternut squash into small 1/4 inch cubes and place in a mixing bowl.  Heat a medium skillet over medium high heat and add a bit of olive oil to the pan. Add nutmeg, thyme, salt, and pepper to cubes and toss.  Place cubes to skillet, cover slightly and cook for 15 minutes (stirring in between) until soft.  Add cranberries and walnuts to the skillet and stir.

Remove rings from oven and add cooked cubes into the center of each ring.  Sprinkle with cinnamon and drizzle with agave nectar then place back into the oven for 5-10 more minutes.  Remove from oven. Using a large flat spatula, transfer to plate and serve.