Stewed Pumpkin or Squash for Pies
Ingredients
Directions
Prepare
Cut the pumpkin or squash in half and remove the seeds.
Slice it into thick pieces, pare the outside, and cut into small pieces.
Stew
Place the pieces in a large pot or saucepan with a small amount of water.
Cook slowly until tender.
Move the pot to the back of the stove to prevent burning and cook slowly, stirring often, until the moisture is dried out and the pumpkin looks dark and red.
Once cool, press the mixture through a colander.
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
- Pumpkin or squash
- Forms the bulk of the filling, becoming smooth and thick when cooked down and pressed.
The step that matters
Cooking down until the moisture is dried out. Pumpkin holds a lot of water, and cooking slowly on low heat while stirring often drives it off gradually. Stirring prevents scorching on the bottom of the pot. Leftover moisture would make the pie filling runny and watery.
“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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