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They’re Good Spices, Brent

They're good spices, Brent.
I don’t see Scary in there anywhere, haters.


Your hatred of Pumpkin Spice is stupid and illogical. Granted, I understand some people object to its ubiquity, but that’s not Pumpkin Spice’s fault; that’s the fault of companies overusing a seasonal gimmick. Pumpkin Spice is good. It is a completely inoffensive blend of cinnamon, ginger, cloves and nutmeg. These spices are…awesome.  In fact, Garam Masala uses cinnamon, cloves and nutmeg in its blend. And if you’ve got a problem with Garam Masala, I’ve got a problem with you, bud. Mind you, I loathe “spice-y” desserts, despite my sweet tooth. But I love the idea of using these Pumpkin Spice spices in savory recipes. In fact, here’s a Rachael Ray one right now:

  • 3 delicata squash (8 to 10 oz. each)–trimmed, halved lengthwise and seeded, then cut into 1/4-inch-thick half moons
  • 3 tablespoons olive oil
  • 1/2 teaspoon pumpkin spice
  • 1 pound bucatini
  • 1 stick butter
  • 20 fresh sage leaves, plus 1 tbsp. chopped
  • 1 tablespoon fresh rosemary leaves, plus 1 tbsp. chopped
  • 1 tablespoon fresh thyme leaves, plus 1 tbsp. chopped
  • 1 cup heavy cream
  • 1 cup finely grated Parmesan, plus shaved Parmesan for garnish

  1. Preheat the broiler. On a rimmed baking sheet, toss the squash, oil and pumpkin spice. Season with salt and pepper and arrange in a single layer on the baking sheet. Broil, turning once, until the squash is tender and golden brown, about 8 minutes.
  2. Meanwhile, bring a large pot of water to a boil; salt the water, add the pasta and cook until al dente. Drain the pasta, reserving 1 cup of the starchy cooking water.
  3. In a large skillet, melt the butter over medium heat. Add the sage leaves, rosemary leaves and thyme leaves; cook until the leaves are crispy and the butter is browned, about 5 minutes. Using a slotted spoon, transfer the sage to paper towels; season. (Leave the rosemary and thyme in the butter.)
  4. Toss the pasta with the brown-butter mixture in the skillet. Stir in the chopped herbs, cream and the grated Parmesan, adding the reserved pasta water, 1/4 cup at a time, as needed to make a thick sauce. Add the squash, season and gently toss. Transfer the pasta to bowls; top with the fried sage leaves and shaved

So, can we stop with the Pumpkin Spice hate? Aside from the weird gendered aspect to it, it’s just kind of moronic.

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