Portuguese Pumpkin Preserves

1. 1

   In a medium, heavy-bottomed saucepan, combine the squash, sugar, salt and cinnamon.

2. 2

   Simmer over medium heat until squash is tender and most liquid has evaporated, about 20 minutes.

3. 3

   Remove pot from heat; using a potato masher or fork, smash the squash until completely broken up.

4. 4

   Stir in lemon juice.

5. 5

   Return pot to heat and simmer until most liquid has evaporated and squash develops a pasty consistency, about 5 minutes.

6. 6

   Remove and discard cinnamon stick.

* Per serving · 4 servings · Values may vary.

No additional tips available.