Here's another Thanksgiving side that's super easy to prep—be sure to buy the cubed, peeled butternut squash at the store and you're almost done! Pop this dish in the oven while the turkey is resting.

Makes 8 servings
 

What you need

4 pounds cubed butternut squash
4 shallots, sliced
5 thyme sprigs
3 tablespoons Tessemae’s Balsamic
2 tablespoons grass-fed butter, melted
1 tablespoon honey
coarse salt and freshly ground black pepper
 

What you do

1. Heat oven to 425 degrees. Line a rimmed baking sheet with foil and place on middle rack of oven while oven preheats.
2. Stir together Balsamic, butter and honey. Toss together squash, shallots, thyme sprigs, Balsamic mixture, and salt and pepper. Transfer squash mixture to prepared baking sheet and roast, stirring every 15 minutes, until browned, about 45 minutes. Serve immediately.