And it always disappears, year after year.

Simply Recipes / Mark Beahm

Thanksgiving is like my Super Bowl.

It’s a job she was happy to give up.

Overhead view of a white bowl of butternut squash topped with butter ad spices resting on a blue table napkin

Simply Recipes / Mark Beahm

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.

Presented in a simple old-school casserole dish, this unassuming side has nothing on our intricately assembled gratins.

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

Simply Recipes / Mark Beahm

When all is said and eaten, she gets the last laugh.

Turns out, sometimes simple really is best.

In addition to roasting the squash for more flavor, I like to addbrown butter.

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

Simply Recipes / Mark Beahm

If you have time, I highly recommend it for the added toastiness.

Brush the cut side of the squash with the oil, then season with the salt and pepper.

Remove from the oven and let cool slightly.

Optional upgrade: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.

When the squash is cool enough to handle, scoop the flesh into a large bowl.

If you didnt brown your butter, cube it and add it now.

Using a potato masher, mash the squash until smooth.