[Nfb-krafters-korner] pumpkin seed recipe in the microwave

[Zimmer, Cindy]

Great recipe for this time of year!


Don't toss those pumpkin seeds! Toast or roast pumpkin seeds<http://homecooking.about.com/library/archive/blv14.htm> in your microwave in no time at all. They can can be salted or spiced to suit your palate. The shells are edible and are a good source of fiber. Use this method with other seeds such as acorn squash<http://homecooking.about.com/od/howtocookvegetables/a/acorncooktips.htm> and butternut squash. Pumpkin seeds are also known as pepitas. Microwave temperatures vary, so keep an eye on them and stir often.
Prep Time: :10
Cook Time: :8
Ingredients:

 *   1 cup pumpkin seeds
 *   1 Tbsp olive oil or butter
 *   Optional: Salt, garlic powder, onion powder, seasoned salt, or other seasoning of choice

Preparation:
Rinse pumpkin<http://homecooking.about.com/od/howtocookvegetables/a/pumpkintips.htm> seeds. Use your fingers to remove all the pulp. Drain pumpkin seeds and discard pulp. Spread out on a cookie sheet to dry overnight.

Place butter or olive oil<http://homecooking.about.com/od/fruit/a/olivevarieties.htm> in a microwave-safe, rectangular baking dish. Heat in microwave on high for 30 seconds. Add pumpkin seeds and toss to coat. Spread seeds out evenly in the bottom of the dish.

Microwave on high about 7 to 8 minutes or until seeds are toasted a light golden color. Be sure to stir every 2 minutes as they are cooking. (Microwave temperatures vary, so keep an eye on them and stir often.)

When done, sprinkle with salt<http://homecooking.about.com/od/spices/a/salttips.htm>, garlic <http://homecooking.about.com/od/howtocookvegetables/a/garliccooktips.htm> powder, onion<http://homecooking.about.com/od/foodstorage/a/swonionstorage.htm> powder, seasoned salt, cayenne pepper, or your choice of seasonings. Toss to coat.

Cool pumpkin seeds before eating or storing. Store in an airtight container at room temperature up to 3 months or refrigerate up to 1 year.

If you like your toasted pumpkin seeds extra-salty, soak overnight in a solution of 1/4 cup salt to 2 cups of water. Dry an additional day, then proceed as above.

Note: Pumpkin seeds are also known as pepitas.