A Heavenly Pumpkin Spice Butter Recipe!
The word Autumnal makes me think of rich, flavorful food items, like roast turkey, sage dressing, oak smoked chicken and warm apple crisps.
It’s the food flavors we crave when the weather transitions from summer to fall and there is a slight cool crisp in the air.
The stores have bins of apple varieties we do not normally see during the spring and summer months. Bakers make hearty breads and butchers release special cuts of meat perfect for stews, soups and long Dutch oven roasting methods.
I’ve used this compound butter on buttermilk pancakes but I have also used it in cast iron baked apples and roasted pearl onions.
My all-time favorite is when I allow the pumpkin spice compound butter to soften then I add a bit of chopped fresh sage and stuff it under the skin of whole chicken and roast it until the skin is golden and crisp. With the butter under the skin, the chicken meat stay juicy and the fresh sage and spices are warm, sweet and delicious adding a tremendous amount of flavor.
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Ingredients
- 1 stick unsalted butter, Softened
- 1 teaspoon pumpkin spice seasoning
- 1 teaspoon dark brown sugar
- pinch of sea salt
- Mix all ingredients in a bowl and place in a small freezable container, will keep for up to 3 months. Best on biscuits, cornbread, pancakes and waffles, roasted sweet potatoes and carrots.
Instructions
- Mix all ingredients in a bowl and place in a small freezable container, will keep for up to 3 months. Best on biscuits, cornbread, pancakes and waffles, roasted sweet potatoes and carrots.