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| Stewed Pumpkin |
| DOWNLOAD RECIPE |
| This recipe is adapted from Giving Thanks: Thanksgiving Recipes and History, from Pilgrims to Pumpkin Pie. 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. |
- 4 cups squash or pumpkin, cooked and mashed
- 4 T. unsalted butter
- 2 T. apple cider vinegar
- 1 to 2 T. ground ginger, or any combination of nutmeg, cloves, cinnamon and/or pepper to taste.
- 1 t. salt
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| 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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