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mashed pumpkin
Mashed pumpkin is a vegetable dish made by cooking or macerating the skinless flesh (pulp) of pumpkins and then mashing, straining, grinding, or puréeing until the desired consistency is achieved. It is traditionally served as a side dish,〔Ingersoll, Jared. ''Sharing Plates: A Table for All Seasons.'' Millers Point, N.S.W.: Murdoch Books, 2007. ISBN 1-74045-963-6〕 although it has many uses in cooking and baking.〔Krondl, Michael. ''The Great Little Pumpkin Cookbook.'' New york: Celestial Arts, 1999. ISBN 0-89087-893-5〕
==History==
The pumpkin is native to North and South America.〔Sauer, Jonathan D. ''Historical Geography of Crop Plants: A Select Roster.'' New York: CRC Press, 1993. ISBN 0-8493-8901-1〕 It was widely cultivated and used for food throughout much of North America by Native Americans, and many tribes on the eastern coast of North America ate mashed pumpkin.〔Stavely, Keith W.F. and Fitzgerald, Kathleen. ''America's Founding Food: The Story of New England Cooking.'' Chapel Hill, N.C.: University of North Carolina Press, 2004. ISBN 0-8078-2894-7〕 Some Native Americans also spread mashed pumpkin over scrapes and cuts as a poultice.〔Roberts, Margaret. ''Edible & Medicinal Flowers.'' Cape Town, South Africa: New Africa Books, 2000. ISBN 0-86486-467-1〕 Mashed pumpkin was likely served at the 1621 "First Thanksgiving" celebration at Plymouth Colony in America, where members of the Wampanoag tribe celebrated an iconic harvest festival with the Pilgrims.〔Seale, Doris and Slapin, Beverly. ''A Broken Flute: The Native Experience in Books for Children.'' New York: Rowman & Littlefield, 2005. ISBN 0-7591-0778-5〕 English colonists in New England quickly adopted pumpkin as a food source, and "pumpkin sauce" (mashed pumpkin) was served at inns in New England as early as 1704.〔 Mashed pumpkin was also added to various breads and cakes as a flavoring agent as well as a sweetener.〔 By the mid-18th century, mashed pumpkin was also being used as an ingredient in pies.〔 In the New World Dutch colony of New Amsterdam (modern New York City), mashed pumpkin was mixed with corn meal and fried as a pancake.〔Rose, Peter G. ''The Sensible Cook: Dutch Foodways in the Old and the New World.'' Reprint ed. Syracuse, N.Y.: Syracuse University Press, 1998. ISBN 0-8156-0503-X〕
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