8 Fresh Ways to Roast Pumpkin Seeds This Fall (That Aren’t on Pinterest Yet)

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Brown Butter & Sage Pumpkin Seeds

Deep golden-brown roasted pumpkin seeds with flecks of crispy sage, styled elegantly in a white bowl with browned butter ingredients in glass dishes.

Rich and aromatic with toasty fall vibes.

Why You’ll Love This Recipe

  • Inspired by classic autumn flavors
  • Elegant yet simple
  • Amazing on pasta or soups

Equipment You’ll Need

  • Small saucepan
  • Baking sheet

Serving Suggestions

  • Sprinkle on creamy risotto or mac & cheese

Make-Ahead and Storage Tips

  • Best eaten within 5 days

Recipe
Ingredients

  • 1 cup pumpkin seeds
  • 2 tbsp unsalted butter
  • 4 fresh sage leaves, chopped
  • 1/4 tsp salt

Instructions

  1. Brown the butter with sage in a pan over medium heat (3-4 min).
  2. Toss in seeds and stir to coat.
  3. Spread on a sheet and roast at 325°F for 20-22 minutes.
  4. Let cool before storing.

Yield: 4 servings

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8 Fresh Ways to Roast Pumpkin Seeds This Fall (That Aren’t on Pinterest Yet)

Brown Butter & Sage Pumpkin Seeds

Deep golden-brown roasted pumpkin seeds with flecks of crispy sage, styled elegantly in a white bowl with browned butter ingredients in glass dishes.

Rich and aromatic with toasty fall vibes.

Why You’ll Love This Recipe

  • Inspired by classic autumn flavors
  • Elegant yet simple
  • Amazing on pasta or soups

Equipment You’ll Need

  • Small saucepan
  • Baking sheet

Serving Suggestions

  • Sprinkle on creamy risotto or mac & cheese

Make-Ahead and Storage Tips

  • Best eaten within 5 days

Recipe
Ingredients

  • 1 cup pumpkin seeds
  • 2 tbsp unsalted butter
  • 4 fresh sage leaves, chopped
  • 1/4 tsp salt

Instructions

  1. Brown the butter with sage in a pan over medium heat (3-4 min).
  2. Toss in seeds and stir to coat.
  3. Spread on a sheet and roast at 325°F for 20-22 minutes.
  4. Let cool before storing.

Yield: 4 servings