Roasted pumpkin seeds with brown butter and sage from Serious Eats by J. Kenji López-Alt

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Notes about this recipe

  • Rutabaga on October 30, 2018

    These are good; the sage flavor pairs well with the pumpkin seeds, and the brown butter also enhances their flavor. I found it took a very long time for my seeds to dry. After sitting overnight on a tray with paper towels, I put them in the oven for a full hour at 200 F.

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