pumpkin butter

I’m happy to start this pumpkin week with an item for breakfast.

Flavored butters have been in fashion for some time and are now a culinary staple.  I remember a meal this summer at The Rotunda at the top of Neiman Marcus in San Francisco, where their darling popovers were served with strawberry butter.  Last month, at a friend’s wedding at The Fairmont Royal York in Toronto, the bread basket was paired with strawberry butter and basil pesto butter.

Here’s my own flavored butter — pumpkin, of course!  Now I’m aware that there is such a thing as “pumpkin butter” that is not really made of butter, instead it’s a pumpkin puree spread.  This is not what I have here.  What I have here is a very swift, simple, and savory butter spread blended with pumpkin purée and nutmeg, for use on breads, waffles, pancakes, biscuits, scones.  Indeed, gourdmet!!

This easy recipe requires:

1/2 c unsalted butter, melted

1/4 c roasted pumpkin, puréed

1/4 tsp nutmeg

Blend the ingredients together in a small bowl and pour over a ramekin or mold.  I used a rubber pumpkin ice tray I picked up from, of course, nowhere else other than my favorite, Dollarama.  If pouring into a rubber or silicone mold, cover with plastic wrap, and put in the freezer for approximately 30 minutes or until firm.  This will ensure the shape is solid.  Remove from mold, thaw in refrigerator, and serve at room temperature.  Or if using a ramekin, set in refrigerator and serve at room temperature.