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 ½-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

  • ½ teaspoon ground cinnamon

  • ½ teaspoon ground allspice

  • ¼ teaspoon freshly grated nutmeg

  • Pinch of cayenne pepper

  • Coarse salt and freshly ground black pepper


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

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

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