Pumpkin Purée with Sage Brown Butter plated with crispy sage leaves and toasted pumpkin seeds on a white ceramic plate.

Capture the essence of fall with our Pumpkin Purée with Sage Brown Butter—a dish that pairs creamy, vibrant pumpkin with the nutty richness of sage-infused brown butter. Perfectly balanced and beautifully plated, this recipe is ideal for elevating your autumn meals, whether you're hosting an elegant dinner or simply treating yourself to fine dining at home.


Ingredients:

  • 2 cups pumpkin purée (fresh or canned)
  • 3 tbsp unsalted butter
  • 6-8 fresh sage leaves
  • 2 tbsp heavy cream
  • 1 tsp freshly grated nutmeg
  • 1/4 tsp ground cinnamon
  • Salt and freshly ground black pepper, to taste
  • 2 tbsp toasted pumpkin seeds (optional, for garnish)


Instructions:

  1. Prepare the Pumpkin Purée:
    If using fresh pumpkin, roast the pumpkin at 400°F (200°C) until tender, then scoop out the flesh and blend it until smooth. If using canned pumpkin, ensure it’s unsweetened for a savory flavor. Place the purée in a saucepan over low heat and stir in heavy cream, nutmeg, and cinnamon. Season with salt and pepper to taste. Keep warm.

  2. Make the Sage Brown Butter:
    In a small skillet, melt unsalted butter over medium heat. Add sage leaves and cook until the butter turns golden brown and releases a nutty aroma, about 2-3 minutes. The sage leaves should crisp up but not burn. Remove from heat and set aside.

  3. Plate the Purée:
    On a large white ceramic plate, use the back of a spoon to spread the warm pumpkin purée into a crescent or swirl pattern. Keep the shape elegant and minimal to highlight the dish's simplicity.

  4. Drizzle the Butter:
    Carefully spoon the sage brown butter over the purée, allowing some of the butter to pool lightly along the edges for a natural, artistic effect.

  5. Garnish the Plate:
    Scatter the crisped sage leaves on top and sprinkle with toasted pumpkin seeds for added texture. Finish with a light dusting of black pepper and an optional pinch of additional nutmeg for extra warmth.


Tips for Success:

  • Use fresh sage for the most robust flavor and ensure the butter is browned, not burned, for that perfect nutty aroma.
  • For an extra touch of elegance, use a piping bag to create precise shapes with the purée.