What’s better than salted butter slathered over a toasted piece of bread fresh out of the oven? Not much, except for salted butter infused with an herb like sage and sweetened by honey. Spread this on toast or on pumpkin bread, serve it alongside hot cornbread for eating with chili or dollop on squash before roasting… you can even toss a spoonful of this with just-boiled butternut squash ravioli for a sweet take on a browned butter sage sauce.
Sage Infused Honey Butter
8 tablespoons salted butter
4 tablespoons honey
1 sprig sage, stems discarded and leaves finely chopped (for a more intense sage flavor, you may add more chopped leaves)
In a small saucepan over medium heat, melt the butter. When it begins to bubble, add the sage - turn up the heat a bit if you don’t hear the leaves sizzling. Cook until the butter begins to turn golden and remove from heat immediately.
Pour the melted butter and sage through a fine mesh sieve into a small container. Discard the sage leaves.
Stir in the honey, whisking until it’s fully incorporated. Place in the fridge to harden up a bit, stirring after a few hours of chilling to make sure the honey has not settled on the bottom. Serve with slices of hot toast or biscuits or cornbread, toss with pumpkin or butternut ravioli, spread over zucchini or pumpkin bread, or place dollops on carrots or squash or sweet potatoes before roasting.