My Mom’s 3-Ingredient Side Dish Is Always on Our Thanksgiving Table

And it always disappears, year after year.

By
Molly Adams
Molly Adams
Molly Adams
A self-proclaimed food-pusher, Molly Adams has been cooking for the loved ones for as long as she can remember. She is a classically-trained chef with a background in catering, private cheffing and food media. Her experience includes recipe development, recipe testing and food writing. 
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Published November 24, 2025
Molly Adams
Overhead view of a white bowl of butternut squash topped with butter ad spices resting on a blue table napkin

Simply Recipes / Mark Beahm
  • Every year, this dish is the first to disappear from the table at Thanksgiving.
  • You can upgrade the classic with brown butter, cinnamon, or a pinch of cayenne for extra depth.

Thanksgiving is like my Super Bowl. When I completed culinary school in 2008, I took over the task of Thanksgiving menu planning from my mom. It's a job she was happy to give up. After raising four kids while working full time, she'd cooked enough in her day. But even though her days as the Thanksgiving chef are over, she insists on contributing in some way.

Every year, that contribution is her famous (or perhaps infamous) butternut squash, which has become a bit of a running family joke. I am one of four girls, and my sisters and I have been known to poke fun at this dish. While it may not paint us in the best light (I promise we are kind), we’ve always referred to this squash as baby food.

Her version is dead simple—just steamed butternut squash mashed with a little butter, brown sugar, salt, and pepper. Presented in an old-school casserole dish, our intricately assembled gratins have nothing on this unassuming side.

When all is said and eaten, she gets the last laugh. She cheekily pointed out at a recent Thanksgiving that despite its humbleness, her butternut squash is the only dish that consistently disappears, year after year. Turns out, sometimes simple really is best.

Overhead view of a white bowl of butternut squash resting on a blue table napkin

Simply Recipes / Mark Beahm

Optional Upgrades

This year, I set out to develop a slightly upgraded version of my Mom’s iconic mashed butternut squash, but with her calculated restraint in mind. My version is a bit fancier than my mom’s (because of who I am as a person) but remains incredibly simple.

In addition to roasting the squash for more flavor, I like to add brown butter. If you have time, I highly recommend it for the added toastiness.

I like to add a bit of cayenne pepper to balance out the inherent sweetness of the squash but feel free to skip it if you want this side dish to skew sweet. In terms of sweetener, brown sugar is classic, but you can swap in 1/4 cup of maple syrup instead if you want to amp up the fall flavors.

I can’t say my version will replace hers on the holiday table anytime soon, but I’ll have fun forcing my kids to enjoy this elevated baby food all season long! 

Overhead view of a white bowl of butternut squash resting on a blue table napkin next to a spoon

Simply Recipes / Mark Beahm

Brown Sugar Mashed Butternut Squash

Prep Time 10 mins
Cook Time 50 mins
Total Time 60 mins
Servings 5 to 6 servings
Yield 3 cups
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Ingredients

  • 1 medium butternut squash (about 2 pounds), halved lengthwise, seeds scooped and discarded

  • 1 teaspoon neutral oil, like avocado oil

  • 1/4 teaspoon kosher salt, plus more to taste

  • 1/4 teaspoon freshly ground black pepper, plus more to taste

  • 6 tablespoons salted butter

  • 1/4 cup light brown sugar

  • 1/4 teaspoon ground cinnamon, optional

  • 1/8 teaspoon cayenne pepper, optional

Method

  1. Preheat the oven to 425°F.

    Line a rimmed baking sheet with parchment paper.

  2. Roast the squash:

    Brush the cut side of the squash with the oil, then season with the salt and pepper. Place on the prepared baking sheet, cut-side down, and roast until the flesh of the squash is very soft and tender, 45 to 50 minutes. Remove from the oven and let cool slightly.

  3. Brown the butter (optional):

    While the squash roasts, melt the butter in a medium saucepan set over medium heat. The butter will get foamy on top. Stir it continuously with a rubber spatula. In 2 to 4 minutes, you’ll see brown bits form on the bottom of the saucepan and the butter will smell nutty. Reduce the heat to low and cook until the foaming subsides and the milk solids are all toasted and brown, about 2 minutes more. Set aside.

  4. Mash the squash:

    When the squash is cool enough to handle, scoop the flesh into a large bowl. If you didn’t brown your butter, cube it and add it now. Using a potato masher, mash the squash until smooth.

    Add the browned butter (if applicable), brown sugar, cinnamon, and cayenne (if using). Whisk the squash until smooth, then taste and adjust the seasoning, adding more salt and pepper as needed.

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Nutrition Facts (per serving)
191 Calories
12g Fat
21g Carbs
1g Protein
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Nutrition Facts
Servings: 5 to 6
Amount per serving
Calories 191
% Daily Value*
Total Fat 12g 16%
Saturated Fat 7g 37%
Cholesterol 31mg 10%
Sodium 151mg 7%
Total Carbohydrate 21g 8%
Dietary Fiber 4g 15%
Total Sugars 10g
Protein 1g
Vitamin C 20mg 100%
Calcium 64mg 5%
Iron 1mg 5%
Potassium 390mg 8%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.