How to Roast Squash Seeds

Roasted Squash Seeds
Molly Watson
  • 25 mins
  • Prep: 10 mins,
  • Cook: 15 mins
  • Yield: 1/2-1 cup seeds per (serves 2)
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Pumpkins aren't the only winter squash with delicious seeds to roast and snack on. Butternut squash, kabocha squash, and many others have seeds worthy of crisping up in a hot oven (check out some squash varieties here). Some don't have that many seeds, but they can all be roasted and eaten—it's just a question of if there are enough seeds for you to think it's worth turning on the oven.

However many seeds you have, it's an easy process, and, in my experience, kids love to help scoop out and even wash the seeds (they also like to help eat them up!).

What You'll Need

  • 1 or more winter squash
  • Vegetable oil (about 1 teaspoon per squash)
  • Salt to taste (other options below)

How to Make It

  1. Cut the squash in half lengthwise (you may need to trim off the stem end on bigger squashes to make this possible).
  2. Scoop out the seeds and "guts" from squash.
  3. Use your fingers to separate the seeds from the goopy flesh. Put the seeds in a large bowl or colander as you go.
  4. Cover or rinse the seeds with cool water and and swish around. Pull off any bits of squash still clinging to the seeds.
  5. Preheat an oven to 400F.
  1. Drain the squash seeds and shake off any excess water. Spread the squash seeds on a clean kitchen towels or layer of paper towels and dry thoroughly (this will help them roast up quicker and keep them as crunchy as possible).
  2. Put the seeds in a bowl and toss with enough vegetable oil to coat the seeds (start with about 1 teaspoon and add more if the seeds don't seem evenly coated).
  3. Sprinkle with salt, if you like, and toss to coat thoroughly. (Note that now is the time to season the seeds; if you wait until they're roasted, the seasoning won't stick as well).
  4. Spread the seeds in a single layer on a baking sheet.
  5. Roast the seeds until golden and crispy, about 15 minutes. Shake them around on the pan and let them cool on the pan for 5 to 10 minutes (you want them to cool off at least slightly, since they crisp up a bit more as they cool). Serve the toasted squash seeds warm or at room temperature.

Roasted squash seeds keep well in an air-tight container for several days.

You may also want to check out Roasted Pumpkin Seeds or Candied Pumpkin Seeds.

Variations

  • Add freshly ground black pepper to the seeds along with the salt or a bit of kick.
  • Really spice things up with some cayenne, too.
  • Use garlic salt, onion salt, or seasoned salt instead of regular salt or a whole new flavor.