PUMPKIN HONEY AND SAGE COMPOUND BUTTER

PUMPKIN COMPOUND BUTTER ‘cause I love you, Pumpkin.

Level up all of your Fall meals—breakfast, lunch, or dinner—with this honey pumpkin sage compound butter. Packed with sweet honey, earthy sage, and just the right amount of pumpkin, this creamy compound butter is irresistible. Shaping them into little pumpkins is the festive cherry—nay, pumpkin—on top.

Speaking of “on top”, for an even more delicious seasonal experience, slather this compound butter on my Pumpkin Dinner Rolls With Honey Pumpkin Glaze rolls and get ready for a Fall flavor explosion that’ll have everyone reaching across your table for more.

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PUMPKIN HONEY AND SAGE COMPOUND BUTTER

Yield: 1/2 Cup (4 Mini Pumpkins)

Author: Michelle Williams

Prep time: 15 MinInactive time: 25 MinTotal time: 40 Min

Ingredients

• Unsalted Butter (8 tablespoons, softened to room temperature)
• Salt (1/4 teaspoon)
• Unsweetened Pumpkin Purée (3 tablespoons)
• Clover Honey (1 tablespoon)
• Fresh Sage Leaves (3/4 tablespoon when chopped. Plus 4 with long stems)

KITCHEN ITEMS

• Cutting Board
• Chefs Knife
• Small Mixing Bowl
• Rubber Spatula
• Cling Wrap
• Rounded Ice Cube Tray
• Thin Rubber Bands (12)
• Plate (one that will fit well in your fridge)
• Toothpick

Instructions

TO MIX YOUR COMPOUND BUTTER

1. Mix together your softened butter, salt, pumpkin purée, honey, and sage in your small mixing bowl until you have an even mixture.

TO FORM YOUR COMPOUND BUTTER PUMPKINS

1. Line 4 of your ice cube tray cups with a square of plastic wrap. Evenly distribute your compound butter into each of those cups. Use a rubber band to tie your balls closed. Don't try to round the tied-off section of butter. We want that part on the flatter side so that the butter doesn't roll when you cut into it.
2. Freeze for 10 minutes.
3. Wrap two rubber bands around each cling wrap-wrapped butter ball. Your first rubber band should wrap over it so that it looks like a "+" sign. Wrap your second rubber band over your first in the shape of an "X". This will give you the rib lines of your pumpkin.
4. Refrigerate on a plate until your butter till it’s hardened—about 15 minutes.
5. Carefully unwrap your rubber bands and plastic wrap.
6. Poke a hole into the top area where all of your rubber band lines intersect using a toothpick and wiggle it around to make some extra room. Stick the stem of 1 sage leaf into each one.
7. Serve along with my Pumpkin-Shaped Dinner Rolls with Honey Pumpkin Butter Glaze for an amazing autumnal experience! Eat. Enjoy.

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