This dish can be baked right before eating but, given the T-day battle for oven space, you might want to make it ahead and reheat in at 350 once the turkey is out and resting.
- 1 butternut squash, peeled, cubed
- 6 sprigs fresh thyme
- 1 shallot, minced
- 1 Tablespoon olive oil
- 1 Teaspoon salt
Heat the oven to 350 degrees.
Combine all ingredients in a large bowl, tossing to coat; spread out in a single layer on a baking sheet or wide, shallow casserole.
Roast until the squash is cooked through and lightly caramelized, 40-50 minutes.