I’m not going to give you a Cannabis infused Pumpkin Spice recipe, so you can relax. I know with fall a lot of people lose their minds about the pumpkin spice. I’m a fan of the combo, but it’s def overused and over rated. I’m talking about this because lately I’ve been really focusing on flavor profiles. Making delicious cannabis edibles is possible, but it really is all about the flavor profiles. I’ve found that cinnamon in baked goods is wonderful; usually you can’t taste it but it does ameliorate the cannabis flavor. Lemon does great job too, and actually pumpkin spice goes well in some edible recipes.
Over and above seasoning, this is the best time of year for a lot of things, and in my world it’s the cannabis harvest. Since I have a medical card here in Washington, I can grow up to 15 plants on my patio. I do get great joy from growing my own cannabis medicine, and being able to watch my beauties grow every day is wonderful. Of course the challenge is making sure it all dries properly and gets trimmed, but I got this. In keeping with the season, I wil share this delightful and easy pasta recipe. You can play with the seasoning, add protein, whatever you like – it’s a great way to feature pumpkin with no Pumpkin Spice around. Have fun, and do get out to play in some leaves soon!
This is a great fall dish, lovely as a side or as an entrée. For 4 entrees, you’ll need:
I lb. penne pasta
1 large onion, chopped
2-3 cloves garlic, minced
1 large red pepper, chopped
1 C. (approx.) dry white wine
½ C. vegetable or chicken broth
1 C. canned (or fresh of you have time) pumpkin
3-4 fresh sage leaves, minced, divided
½ C. cream or half and half (leave out for vegans; can use veg stock or nut cream)
2-4 Tb. Sage or Autumn Spice Flavored Infused butter (optional)
Fresh Parmesan and sage leaves for garnish (optional)
Cook pasta in plenty of boiling salted water. While that cooks, sauté the onion and red pepper in olive oil till limp, then add garlic and stir around for about a minute. Add the wine and cook it down to about half, then add the broth, pumpkin, half the sage, and seasonings to taste. Add the cream, heat through, then add the drained pasta to the sauce. Top this with at least 2 Tb. of your Infuesd Flavored Butter and devour!
SPICY SWEET BUTTER:
1 stick (1/2 C.) unsalted butter, softened
6-8 Tb. Canna butter (I like a 1:1 ratio of plain butter to infused but it’s up to you)
1 Tb. gochujang (or Sriracha) hot sauce
1 tsp. agave syrup or honey (adjust to your preference)
Pinch salt, pinch coriander
Mix all ingredients together, chill, and serve with chicken, pork, vegetables, or Asian noodles.
TURKEY DAY BUTTER:
1 stick (1/2C.) unsalted butter, softened
6-8 Tb. Canna butter (adjust to your taste and tension levels)
1 tsp. dry sage or 1 Tb. minced fresh – either is good
¼ tsp. dried oregano
¼ tsp. fennel seed, crushed, and/or ¼ tsp. celery seed
Dash red pepper flakes
Blend all ingredients, chill, then serve with turkey, on mashed potatoes, added to gravy, or just on French bread; especially good for relaxation at Thanksgiving!