Mom’s 3-Ingredient Thanksgiving Side Dish: A Family Favorite!

For me, Thanksgiving is the ultimate culinary showdown. Ever since I graduated from culinary school in 2008, I’ve taken the reins of Thanksgiving dinner from my mother. She gladly handed over the duties after years of juggling them with her full-time job and raising four kids. Although she’s stepped back from being the main cook, she still likes to bring something to the table each year.

That “something” is always her notorious butternut squash, which has become a recurring gag among us. Being one of four daughters, we’ve often teased about this dish, dubbing it akin to baby food—though rest assured, we’re not as harsh as we sound.

The recipe is straightforward: steamed butternut squash mashed with a bit of butter, brown sugar, salt, and pepper, and served in an unpretentious casserole dish. It pales in comparison to our elaborate gratins.

Yet, at the end of the day, she always proves us wrong. At a recent Thanksgiving, she pointed out, with a hint of mischief, that despite its simplicity, her butternut squash is always the first dish to be finished. It seems simplicity often wins.

Enhanced Versions

This year, I aimed to refine my mom’s classic mashed butternut squash while keeping her minimalist approach in mind. My take is a tad more sophisticated, aligning with my personal flair, yet it remains straightforward.

Besides roasting the squash to deepen its flavor, I incorporate brown butter for its nutty aroma—a step well worth the effort if you have the time.

I also sprinkle in a little cayenne pepper to offset the sweetness of the squash. However, feel free to omit it for a sweeter side dish. While brown sugar is my go-to, substituting it with 1/4 cup of maple syrup can enhance the autumnal taste.

It’s unlikely my version will dethrone hers at the Thanksgiving table, but I’ll enjoy having my own kids try this refined “baby food” throughout the season!

Crafting the Enhanced Mashed Butternut Squash

For about 3 cups, or 5 to 6 servings, you’ll need:

• 1 medium butternut squash (around 2 pounds), halved lengthwise, seeds removed
• 1 teaspoon of a neutral oil, such as avocado oil
• 1/4 teaspoon kosher salt, plus extra as needed
• 1/4 teaspoon freshly ground black pepper, plus extra as needed
• 6 tablespoons salted butter
• 1/4 cup light brown sugar
• 1/4 teaspoon ground cinnamon, optional
• 1/8 teaspoon cayenne pepper, optional

Start by preheating your oven to 425°F and lining a rimmed baking sheet with parchment paper. Apply the oil to the cut side of the squash, then season with salt and pepper. Place it on the baking sheet, cut-side down, and roast until tender, about 45 to 50 minutes. Allow it to cool slightly afterward.

Optional enhancement: As the squash roasts, melt the butter in a saucepan over medium heat. Continue stirring as it foams, and watch for brown bits to form at the bottom, which takes about 2 to 4 minutes. Once the foaming lessens and the milk solids turn brown, reduce the heat and cook for about 2 more minutes. Set aside.

When the squash is cool enough, scoop out the flesh into a large bowl. If you haven’t browned your butter, add it cubed. Mash the squash until smooth.

Add the browned butter (if used), brown sugar, optional cinnamon, and cayenne. Whisk everything until smooth, then taste and adjust the seasoning with additional salt and pepper if needed.