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Epicurious

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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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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