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
- In a medium, heavy-bottomed saucepan, combine the squash, sugar, salt and cinnamon.
- Simmer over medium heat until squash is tender and most liquid has evaporated, about 20 minutes.
- Remove pot from heat; using a potato masher or fork, smash the squash until completely broken up.
- Stir in lemon juice.
- Return pot to heat and simmer until most liquid has evaporated and squash develops a pasty consistency, about 5 minutes.
- Remove and discard cinnamon stick.
winter, sugar, kosher salt, cinnamon, lemon juice
Taken from cooking.nytimes.com/recipes/1015339 (may not work)