Heat 3 tablespoons of butter in a small skillet, swirling, until golden brown and nutty. Immediately add 2 tablespoons of chopped sage leaves and 1 tablespoon of lemon juice (the butter will spatter, so stand back!). Remove from heat. If you need to roast your seeds, follow the instructions on this card, but replace oil with browned butter sauce. --> http://www.vingle.net/posts/592376-How-to-Roast-Pumpkin-Seeds For the final step, toss with additional fresh sage as soon as they come out of the oven.