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Stewed Pumpkins

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.
By Kathleen Curtin and Sandra L. Oliver
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Recipe information

  • Yield

    Makes 8 servings

Ingredients

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

Preparation

  1. 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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Reprinted with permission from Giving Thanks: Thanksgiving Recipes and History, from Pilgrims to Pumpkin Pie by Kathleen Curtin, Sandra L. Oliver, and Plimoth Plantation. © 2005 Clarkson Potter Buy the full book from Amazon.
TagsNew EnglandAmericanPumpkinSquashVegetableSideDinnerGluten FreeNut FreeVegetarianKeto5 Ingredients or FewerQuickEasyFallWinterCookbooks

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