Campfire recipe's #12, Cinnamon-Sugar Roasted Pump |
| Name: |
Victoria Tristan |
| Base: |
NAS Whidbey Island |
| Recipe: |
Ingredients
1 1/2 cups pumpkin seeds
2 tablespoons melted butter (or olive oil)
2 tablespoon granulated sugar
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon salt
Procedures
1
Preheat oven to 350°F.
2
Scoop out the inside of your pumpkin, and separate seeds from pulp. Don't worry if there's a little pulp left on the seeds when you roast them—it only adds flavor. Just remove the biggest pieces so that the seeds are easy to toss.
3
In a bowl, toss the seeds with the melted butter, coating thoroughly. Add salt and seasonings.
4
Spread seeds in one even layer across a greased baking sheet (or you can use a cookie sheet covered in aluminum foil).
5
Bake for 30 minutes, or until the seeds are golden brown. Stir the seeds every so often while they're baking, so that they toast evenly.
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