Roasted Squash Seeds

Roasted pumpkin seeds are a delicious, crunchy fall treat, but have you ever tried roasted squash seeds? Winter squash makes excellent roasted squash seeds, and it’s the perfect use for all those seeds after you process your garden harvest. With 3 simple ingredients, these roasted squash seeds make the best crunchy companion for cozy evenings, movie nights, or mid-afternoon munchies. Turn what you used to toss in the trash into a healthy and satisfying snack for the whole family!

Roasted buttercup squash seeds

Packed with flavor and nutrition, you won’t get enough of this delectable, addictive treat. Imagine warm crunchy popcorn with a subtle nutty flavor. These squash seeds are so amazing fresh out of the oven, and I’m serious when I say they are addictive! I had to smack hands away from the pan to even finish this blog post.

Can you roast seeds from any type of squash?

Yes! All types of winter squash have edible seeds. Butternut, delicata, acorn, or our personal favorite, buttercup make great roasted squash seeds. While you can roast seeds from carving or pie pumpkins, squash seeds actually have a lot more flavor and tend to be crispier vs. tough and chewy. Super simple to make, roasted squash seeds are the perfect follow-up to roasting and/or freezing winter squash.

Roasted winter squash seeds

Are roasted squash seeds healthy?

If you find yourself throwing out the seeds every time you prepare a squash, you’re leaving a lot of great nutrition in the trash! Winter squash seeds are high in fiber, a good source of protein, and contain healthy unsaturated fats. This makes them an excellent treat because they keep you satisfied and control blood sugar levels after an afternoon of snacking. Squash seeds also contain important minerals like magnesium, zinc, and iron.

How to Store Roasted Squash Seeds

Store roasted squash seeds in an airtight container, like a mason jar, for up to three days. If you choose to dry roast the seeds without oil, they can last up to 2 weeks. Roasted seeds are truly best fresh out of the oven. Keep in mind that, like popcorn, roasted seeds tend to get chewy and stale the longer they sit.

Roasted squash seeds

Time to save those seeds and get our roast on!

Tools You’ll Need

  • Baking sheet

Ingredients

  • 1/2 C Winter squash seeds
  • 1 1/2 tsp Extra virgin olive oil
  • Salt & pepper

Directions

Step 1:
Cut the squash open and scoop out the seeds using a spoon.

Scooping out squash seeds

Use your fingers to remove the bulk of the pulp surrounding the seeds.

If you don’t have time to clean and roast the seeds right away, you can store in the fridge for 2-3 days.

Step 2:
Transfer the seeds to a colander. Rinse the seeds thoroughly and swish around to loosen the pulp. Use your hands to pull off the strings still attached, discarding as you go.

A small amount of remaining pulp is perfectly fine. Don’t turn this into a long process. Any remaining squash strings will dehydrate down in the oven.

Step 3:
Spread the seeds out on a large cotton dish towel (that you don’t care about, as squash may stain) or paper towels. Pat very dry.

Cleaned squash seeds

(Whew! The hard part is over!)

Step 4:
Toss the seeds in a bowl with olive oil, salt, and pepper to coat.

Squash seeds with oil and seasonings

Step 5:
Place the squash seeds on a baking sheet in a single layer. Roast at 325º for 20-25 minutes, taking out and stirring halfway through.

Roasting squash seeds on baking sheet

You’ll be able to tell the seeds are done when they begin to turn golden and start to smell like popcorn. You might even have a few seeds pop in the oven.

Handful of squash seeds

Roasted Squash Seeds

With 3 simple ingredients, these roasted squash seeds make the best crunchy companion for cozy evenings. Imagine warm crunchy popcorn with a subtle nutty flavor. Packed with flavor and nutrition, you won’t get enough of this delectable, addictive treat.
Print Recipe

Ingredients

  • ½ C winter squash seeds
  • tsp extra virgin olive oil
  • salt & pepper to taste

Instructions

  • Cut the squash open and scoop out the seeds using a spoon. Use your fingers to remove the bulk of the pulp surrounding the seeds.
  • Transfer the seeds to a colander. Rinse the seeds thoroughly and swish around to loosen the pulp. Use your hands to pull off the strings still attached, discarding as you go. A small amount of remaining pulp is perfectly fine.
  • Spread the seeds out on a large cotton dish towel (that you don’t care about, as squash will stain) or paper towels. Pat very dry.
  • Toss the seeds in a bowl with olive oil, salt, and pepper to coat.
  • Place the squash seeds on a baking sheet in a single layer. Roast at 325º for 20-25 minutes, taking out and stirring halfway through.
    You’ll be able to tell the seeds are done when they begin to turn golden and start to smell like popcorn. You might even have a few seeds pop in the oven.

So go ahead and get roasting for a delicious and nutritious treat. Turn seeds that might have been discarded into a snack worth savoring. You can even get creative with seasonings and try spicy squash seeds, ranch-flavored, or dill pickle!

If you tried these roasted squash seeds, let us know in the comments below and leave us a review! We’d love to hear about your own creative additions.

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