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.
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Ingredients
Makes 8 servings
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
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.
Reprinted with permission fromGiving Thanks: Thanksgiving Recipes and History, from Pilgrims to Pumpkin Pieby Kathleen Curtin, Sandra L. Oliver, and Plimoth Plantation. © 2005 Clarkson Potter Buy the full book fromAmazon.
Leave a Review
Reviews (1)
Back to TopGreat recipe. Live thee fact that this one does not have all the ridiculous background stories so many recipes have. Straight to the recipe. Love it. Turned out perfect. Taste of the 17th century.
Pilgrim
10/31/2021
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