Roasted Pumpkin Seeds With Brown Butter and Sage Recipe
The classic combination of brown butter and sage makes an ordinary batch of roasted pumpkin seeds extra delicious.
[Photograph: J. Kenji López-Alt]
A coating of nutty, golden-brown butter and sage leaves makes an easy (and fall-appropriate) upgrade to plain old roasted pumpkin seeds.
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.
- Yield:Makes about 2 cups
- Active time: 15 minutes
- Total time:1 1/2 hours
Ingredients
- 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
Directions
-
1.
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.
-
2.
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.
-
3.
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.
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4.
Remove seeds from oven and immediately transfer to a serving bowl. Toss with additional chopped sage leaves and serve.
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