Roasted Cinnamon Orange Pumpkin Seeds 橘香肉桂烤南瓜籽

There are so many different methods for how you can roast pumpkin seeds. I have done it several different ways myself and would like to share with you my favorite way of doing it. I know that it's a bit of work to separate the seeds and the stringy guts, and then have to wash, dry, and roast, but the taste makes it really worth it! 


I love the combination of cinnamon and orange. It's simple, and yet the smell of it is so comforting and aromatic. Those little seeds can provide you a great amount of protein, magnesium, zinc, and anti-oxidants, so next time you have the chance to cook with pumpkins, do not throw away those yummy and nutritious little seeds. They're great on top of plain yogurt (with more honey, of course!), in your morning cereal, or they can be eaten alone as a healthy snack. Roast them before your house party. It'll make your house smell amazing!

Roasted Cinnamon Orange Pumpkin Seeds (yield 1 cup)

1 medium-sized sugar pumpkin

A: 1 C cold water
    1/4 t sea salt

B: 1 T olive oil or grapeseed oil
    1 1/2 T honey
    1/2 t ground cinnamon
    1/8 allspice
    zest of 1/2 orange
    a few cracks of sea salt

*If you don't prefer to roast with any spice, simply leave them and the orange zest out.

1. Scoop out the stringy pumpkin guts; separate the flesh and the seeds. *Instructions on how to handle the pumpkin, please read Pumpkin Puree

2. Place the seeds in a colander and rinse them under cold water.

3. Soak the seeds in A for 8 up to 48 hours.

4. Strain the seeds and place them on a baking sheet. Let it sit in the oven for 8 hours or overnight to dry.

5. Preheat the oven to 325ºF. Transfer the seeds into a bowl and mix with B

6. Spread the seeds onto a baking sheet lined with a baking mat (I use silpat).

7. Bake for about 20-30 minutes until they're golden and crunchy. *Be sure to keep an eye on them and stir them every 10 mins, so they won't burn. 

                                                                                               - Yvonne




橘香肉桂烤南瓜籽 (約一杯)

中型南瓜 1

A: 水    1
    海鹽 1/4小匙

B: 橄欖油或葡萄籽油  1大匙
    蜂蜜                  1 1/2 大匙
    肉桂粉               1/2小匙
    allspice(一種香料) 1/8小匙

1. 將南瓜切半,並將中間有籽的部分挖出。將籽挑出來。*南瓜處理請參閱南瓜泥文章

2. 把籽放入過濾網中,以冷水沖乾淨。

3. 將籽浸泡在A料中8小時至48小時。

4. 將浸泡過的籽瀝乾,倒入烤盤上,放置烤箱內8個小時或隔夜讓它自然乾。

5. 將烤箱預熱至325ºF。將南瓜籽放入一容器中與B拌勻。

6. 將籽散佈在烤盤上。(可放一層羊皮紙在烤盤上)

7. 烤約20-30分鐘至金黃至脆。*要很留意,每10分鐘從烤箱拿出來翻動一下,不要烤焦。

                                                                                               - Yvonne

I've done some research, and they say that soaking the fresh pumpkin seeds in salted water before dehydrating them enables you to absorb more vitamins from them during digestion. However, if you simply can't wait, you can skip this procedure if you'd like. 

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