Portuguese Pumpkin Preserves

  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)

Another recipe

Switch theme