Stewed Pumpkins

Name: Stewed Pumpkins
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

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

September 11, 2006

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Recipe notes

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