Friday, October 12, 2007

Brown Butter Sage Sauce with Roasted Pumpkin Seeds and Dried Cranberries

This is one of my absolute favorite fall recipes!  It is so different and crunchy and wonderful!  Every year, as the leaves start to change, I make up a batch of this and we feast!

You serve this awesome sauce over pasta.

Brown Butter Sage Sauce with Pumpkin Seeds and Cranberries
  • 6 tablespoons butter
  • 4 sage leaves, sliced thinly
  • 1 cup dried cranberries
  • 1 cup pepito seeds (shelled pumpkin seeds), lightly roasted
Melt butter in a large sauté pan. Let the butter cook on a medium-high heat until lightly browned and it gives off a nutty aroma. Add sage leaves and stir to coat the leaves. Add the cranberries and continue stirring for 30 seconds, then add the pepito seeds. Toss and coat well and continue cooking for another 30 seconds. Serve immediately over pasta.