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Spiced Pumpkin Mash

Move over, sweet potato, there's a new brightly hued side dish in town: tender spiced pumpkin. This recipe comes from Virginia Willis's "Basic to Brilliant, Y'all."




  • 1 (2 1/2-pound) sugar pumpkin, trimmed, cleaned, and cut into 2-inch wedges
  • 2 tablespoons molasses (or maple, sorghum, or cane syrup)
  • 1 tablespoon unsalted butter
  • Finely grated zest and juice of 1/2 orange
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground allspice
  • 1/4 teaspoon freshly grated nutmeg
  • Pinch of cayenne pepper
  • Coarse salt and freshly ground black pepper


  1. Step 1

    Preheat oven to 400 degrees. Line a rimmed baking sheet with a nonstick baking mat or piece of parchment paper; set aside.

  2. Step 2

    Place pumpkin wedges on baking sheet and transfer to oven; bake until fork-tender, 35 to 40 minutes. Remove from oven and let cool slightly.

  3. Step 3

    When pumpkin is cool enough to handle, scoop out flesh and transfer to a large bowl; discard skin. Add molasses, butter, orange zest and juice, cinnamon, allspice, nutmeg, and cayenne; season with salt and pepper.

  4. Step 4

    Using a potato masher, heavy-duty whisk or handheld mixer, beat until smooth. Transfer to a warm serving bowl.

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