Pumpkin Spice
I do remember life before the pumpkin spice latte ruled supreme over autumnal America, but I’ll admit, it’s hazy. When it comes to Starbucks, I’m neither a lover nor a hater, so the PSL can keep its crown. I would, however, like to consider the dynasty’s foundation: the marriage of winter squash and warming spices.
Pie pumpkins and winter squash are generally very sweet, so while there’s allegedly at least a nubbin of actual pumpkin in the PSL, there’s definitely plenty of added sugar to reinforce the simulation. Sugar’s oldest friends are the winter spices. “Pumpkin spice” is a smattering of warming varieties like cinnamon, nutmeg, cardamom, ginger, and clove.
Cooked pumpkin can easily become cloying soft mush. One option is to lean into the sweetness and pair it with the aforementioned winter spices and flavors like coffee, brown butter, and maple. I’m sure many of your childhoods featured this classic: roasted acorn squash halves filled with brown sugar and butter. I loved it. Mac did not.
More often we choose to balance the sweetness with acidic, spicy, and nutty flavors. This week we’re pairing pumpkin with chickpeas and warm spices, served with whipped ricotta, lemon brown butter, Calabrian chili, and roasted pumpkin seeds.
Roasting or grilling pumpkin until it’s well-charred and caramelized also helps with this balancing act. Most squash skins are not edible, but leaving them attached can help maintain structure while cooking. Char vegetables in halves or large wedges and portion them after. This way you can really char them up, absorb all that smokiness, while preserving the delicate sweetness of the interior.
Decorative pumpkins and jack-o-lanterns are not for eating. They won’t hurt you, but they will not be good. Choose pie pumpkins, or other winter squash. A few of our favorites are honeynut, red kuri, and kabocha.
Last but not least, canned pumpkin is just cooked pumpkin that’s been pureed. Try making your own for that pumpkin pie you’re bringing to Thanksgiving. Or use another winter squash. No joke, people will be stunned that you’ve made a kabocha squash pie!
We’re glad you’re cooking with us.
Cheers,
Sten and Mac
Chef Snacks
Cooking Tip
Use caution when cutting squash. Don’t put too much of your body weight into your knife cuts, as a slip of the knife or pumpkin could be disastrous.
To prep a pumpkin, place it on a stable cutting board. Insert the tip of a large, sharp knife into the top of the pumpkin. Use your off hand to stabilize the pumpkin - making sure that you place it above the trajectory of the knife! Drag the knife down (wiggling it a bit if needed) until you have made an incision from top to bottom. Repeat on the opposite side and voila, you have two pumpkin halves. Scoop out the seeds, and now the pumpkin is ready for roasting, grilling, or cutting into smaller pieces for your recipe.
