Portuguese Pumpkin Preserves

• 450 grams (4 cups) peeled and diced winter squash, such as butternut or pumpkin
• 170 grams (3/4 cup) sugar
• Large pinch kosher salt
• 1 cinnamon stick
• 1 teaspoon lemon juice

1. In a medium, heavy-bottomed saucepan, combine the squash, sugar, salt and cinnamon.
2. Simmer over medium heat until squash is tender and most liquid has evaporated, about 20 minutes.
3. Remove pot from heat; using a potato masher or fork, smash the squash until completely broken up.
4. Stir in lemon juice.
5. Return pot to heat and simmer until most liquid has evaporated and squash develops a pasty consistency, about 5 minutes.
6. Remove and discard cinnamon stick.

winter, sugar, kosher salt, cinnamon, lemon juice

Taken from cooking.nytimes.com/recipes/1015339 (may not work)