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Stewed Winter Squashes

Stewed winter squash cooked in boiling water until tender, then mashed and simmered.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Stewed Winter Squashes

Oven, in the book's wordsA hot oven

Ingredients

Directions

Prepare

  1. Wash and cut the squashes in half, then remove the seeds.

  2. Slice and pare the squashes, cutting them into pieces about 1 inch long.

Stew and serve

  1. Place the pieces in a stew pan and add nearly 1 pint of boiling water for every gallon of squash.

  2. Cook on high heat for 40 to 60 minutes until tender, adding more boiling water if needed.

  3. Once soft, lift the lid to let any excess moisture evaporate.

  4. Mash the squash finely, simmer for a few minutes, and serve warm.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

What each ingredient does

Winter squashes
Form the bulk of the dish, softening into a tender, mashable flesh as they cook.
Boiling water
Provides the moisture that steams and softens the squash in the pan.

The step that matters

Lifting the lid once the squash is soft. Excess moisture must evaporate so the mash is thick rather than watery. Removing the lid lets steam escape, concentrating the squash and keeping the texture from turning loose.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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