Why It Works
- Drying the seeds before roasting ensures they can be evenly coated in butter, for a perfectly toasted texture.
- Roasting the pumpkin seeds at a moderate temperature dries them out without burning them, for a golden exterior and crisp center.
- Substituting a simple mixture of brown butter and sage for oil infuses the pumpkin seeds with fall flavors.
A coating of nutty, golden-brown butter and sage leaves makes an easy (and fall-appropriate) upgrade to plain old roasted pumpkin seeds.
- 2 cups pumpkin seeds
- 3 tablespoons (45g) unsalted butter
- 2 tablespoons chopped fresh sage leaves, plus more for garnishing
- 1 tablespoon (15ml) lemon juice
- Kosher salt and freshly ground black pepper
Carefully wash pumpkin seeds to remove all excess pulp. Transfer pumpkin seeds to a paper towel–lined rimmed baking sheet. Allow to rest at room temperature until completely dry, about 1 hour. To speed up the process, dry pumpkin seeds in a 200°F (90°C) oven, stirring occasionally, or use a hair dryer.
In a small skillet, heat butter, swirling, until golden brown and nutty. Immediately add chopped sage leaves and lemon juice (the butter will spatter, so stand back!). Remove brown butter from heat.
Adjust oven rack to center position and preheat oven to 325°F (160°C). In a large bowl, toss dried pumpkin seeds with brown butter mixture and season with salt and pepper. Transfer to a rimmed baking sheet. Roast until pale golden brown, stirring occasionally, about 25 minutes total.
Remove seeds from oven and immediately transfer to a serving bowl. Toss with additional chopped sage leaves and serve.