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.
- Preparing Time: -
- Total Time: -
- Served Person: Makes 8 servings
American
Ginger
Side
Thanksgiving
Quick & Easy
New England
Vinegar
Squash
Pumpkin
Fall
Simmer
Sugar Conscious
Vegetarian
Pescatarian
Wheat/Gluten-Free
Peanut Free
Tree Nut Free
Soy Free
No Sugar Added
Kosher
- 1 teaspoon salt
- 4 tablespoons unsalted butter
- 4 cups cooked squash or pumpkin, mashed
- 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)
- Carbohydrate 8 g(3%)
- Cholesterol 15 mg(5%)
- Fat 6 g(9%)
- Fiber 1 g(4%)
- Protein 1 g(1%)
- Saturated Fat 4 g(18%)
- Sodium 187 mg(8%)
- Calories 81
Preparation 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 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.
