Preheat your oven to 400°F (200°C).

Peel and cube the butternut squash and beets into even-sized pieces, about 1-inch cubes.

In a large bowl, combine the cubed vegetables with olive oil, salt, pepper, and fresh thyme. Toss gently until well-coated.

Spread the vegetable mixture evenly on a parchment-lined baking sheet.

Place the baking sheet in the preheated oven and roast for 30-35 minutes until tender and golden brown.

Once roasted, drizzle balsamic vinegar over the warm vegetables.