STEWED PUMPKINS

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Stewed Pumpkins image

This recipe comes from John Josselyn, an early traveler to New England. Stewed pumpkin was common, everyday fare-a "standing dish"-particularly in the fall and winter.

Provided by Kathleen Curtin

Yield Makes 8 servings

Number Of Ingredients 5

4 cups cooked squash or pumpkin, mashed
4 tablespoons unsalted butter
1 to 2 tablespoons of cider vinegar
1 to 2 teaspoons of ground ginger (or any combination of nutmeg, cloves, cinnamon, and/or pepper, to taste)
1 teaspoon salt

Steps:

  • Place the squash, butter, vinegar, and spices in a saucepan over low heat. Stir and heat until all of the ingredients are well-combined and hot. Adjust the seasonings to your liking and serve.

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