Pumpkin Risotto with Browned Butter and Sage

Right about now most of the jack-o-lanterns round here are looking like they need dentures.  The others have been nibbled at by various nocturnal creatures.  It’s not pretty. But I was able to put the little pumpkin that’s been decorating my kitchen counter to good use.  I made him into a delicious risotto. But first I roasted the seeds with olive oil and more of my special spice mix.  I told you that stuff would come in handy.  I roasted them at 350 for 15-20 minutes, checking and stirring every 5 minutes.  They came out extra crunchy […]

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