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Stewed Pumpkins

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 17 Jan 2026

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This aromatic stewed pumpkin is a wonderfully simple vegetarian side dish that celebrates the natural sweetness of autumnal squash. By gently warming mashed pumpkin with creamy butter and a touch of cider vinegar, you create a velvety texture with a sophisticated, tangy finish. The addition of ground ginger provides a subtle heat that cuts through the richness, making it a versatile accompaniment to a variety of seasonal main courses.

Ideal for a comforting Sunday roast or a nutritious midweek meal, this homemade dish is an excellent way to use up seasonal produce. It is naturally gluten-free and can be easily adapted with warming spices like nutmeg or cinnamon to suit your palate. Serve it alongside roasted root vegetables or as a vibrant alternative to traditional mashed potatoes for a boost of colour and flavour.

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Ingredients for Stewed Pumpkins

  • 950ml cooked squash or pumpkin, mashed

  • 4 tablespoons unsalted butter

  • 1 to 2 tablespoons of cider vinegar

  • 1 to 2 teaspoons of ground ginger (or any combination of nutmeg, cloves, cinnamon, and/or pepper, to taste)

  • 1 teaspoon salt

How to make Stewed Pumpkins

Place the squash, butter, vinegar, and spices in a saucepan over low heat. Stir and heat until all of the ingredients are well-combined and hot. Adjust the seasonings to your liking and serve.

Clause de non-responsabilité

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

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Les informations contenues dans cette page ont été évaluées par des cliniciens qualifiés.

  • 17 janvier 2026 | Publié à l'origine

    Auteur: :

    UK recipe editors

    Examiné par des pairs

    UK recipe editors
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