I found a recipe online for Portuguese Pumpkin Preserves recently and decided to try making it for Thanksgiving. I am the type of person that likes to test run recipes early to know if they work and taste good so today I tried this recipe out. I didn’t have a pumpkin handy (ok…so I did, but I’m sure my kids would get really mad if I cut up their pumpkins) so I used butternut squash since I had one on hand.
Original Recipe Here
4 cups peeled and diced winter squash, such as butternut or pumpkin
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. Simmer over medium heat until squash is tender and most liquid has evaporated, about 20 minutes.
2. 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.
1 1/2 cups
Now let me note…this is not my recipe, but I did make some alterations to the recipe when I made it. Such as, when it comes to the sugar, I used half agave nectar and half brown sugar. It will change the color of your squash and give it more of a caramel color when done, but tasted great. I am not a big fan of white sugar so I don’t use it unless I absolutely have to. I am sure honey would work well also. As for the cinnamon stick…I just used regular ground cinnamon. Again, this changes the color a little, but if you don’t mind that it will save you tons of money since whole sticks can be a little expensive (especially this time of year) and I am sure it tastes the same.
It is a great recipe and will become a regular during the fall season when pumpkins and squash are in season. If you try it out please come back and let me know what you think.