Flavoring that seems to have taken over the stores, restaurants, drive throughs and other places all over the area. So, what is pumpkin spice?
You can buy it from McCormick.
According to most people, it includes cinnamon, cloves, mace, allspice, ginger, and nutmeg. Me, I get a little adventurous.
This was in the pumpkin hummus I made a few years back. Post is here.
This hummus is one of my favorites, and a way to deal with large pumpkins, like the ones seen all over this county at our local farms and markets.
We know there are cooking pumpkins and “jack-o-lantern” pumpkins. Some are stringy. Some have very little flesh. So, we tend to use butternut squash for our pumpkin recipes. Just like they do in the canned “pumpkin pie filling”. Read this blog entry to see what we mean.
I use what we have. If we get cooking pumpkins, OK. If we get heirloom squash, like our recent Sucrine du Berry, we use it.
Today I decided to experiment with that squash. I roasted it yesterday. Scraped it out. Went looking for recipes. Found one for lasagna. On the Big Oven APP.
Made my squash component. Made my spinach too, using tatsoi from the CSA. The three cheeses. Mozzarella, pecorino and ricotta. I didn’t go heavy enough on the “pumpkin spice” but I should have.
Finished. It was good, but not great. I think I need to increase the pumpkin spice.
If you get a chance, pick some pumpkins. Try something new and different. Like hummus, or ravioli, or lasagna.
Squash lasagna? Sounds great! And the pumpkin spice seems like it would give it a bechamel-y flavor, but on a whole other level. I’ll have to look into that!
Or you could stuff a pumpkin with everything good (my personal favorite):
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