How To Roast Squash Seeds – Squash seeds are nutrient dense and perfect for on the go snacking!
One of my favorite fall activities is roasting squash seeds! What can I say, I’m into activities that involve tasty, festive and healthy snacks! Keep reading for a full description of How To Roast Squash Seeds, simple and easy!
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How To Roast Squash Seeds
Preheat oven to 300 degrees fahrenheit. Cut open your squash and scoop out the seeds, I find a soup spoon helpful to to this. Toss any pulp and then rinse the seeds in a colander. Pat dry thoroughly. Transfer seeds to your baking sheet lined with parchment paper and add oil, salt and pepper to the seeds. Toss until evenly coated and arrange seeds in an evenly spaced layer on the baking sheet. Bake for 20-25 minutes. Allow to cool and then enjoy!
What Equipment Do I Need To Roast Squash Seeds
You’ll need a knife and cutting board (for opening your squash), a spoon for scooping (optional but I find it helpful), a colander (for rinsing), a kitchen towel or paper towels (for drying) and a baking sheet lined with parchment paper.
Do I Need To Roast Squash Seeds Immediately
No, if you are cooking a squash but don’t want to roast the seeds at the same time they will last in the refrigerator. Just scoop out the seeds and store them uncleaned with the pulp still attached in an airtight container for up to a week. Once you are ready to roast them, clean the seeds and follow the rest of the directions in the recipe below.
What Kind Of Squash Seeds Can I Roast
There are many different types of squash seeds, there are several listed below you can try. Each a little different but the acorn squash seed is probably my favorite for it’s super crispy exterior and flavor!
- Spaghetti Squash
Will This Recipe Work For Roasting Pumpkin Seeds
No. Pumpkin seeds aren’t ideal for roasting. They have a much thicker shell and I don’t find them very enjoyable to eat unless you’re willing to put in the work of shelling them….which I’m not. If I want shelled roasted pumpkin seeds, also called pepitas, then I will buy them. But squash seeds have a much more tender shell and make the perfect homemade roasted snack!
How Long Do Roasted Squash Seeds Last
Roasted squash seeds can last for a couple of months but I’d recommend planning to eat them within a month of being roasted so they stay fresh. They will last longer if kept in the refrigerator but will be just fine at room temperature for one month.
Can I Add More Spices To My Roasted Squash Seeds
Yes! I love Roasted Squash Seeds with salt and pepper but I’ve also changed it up and added garlic powder, curry powder and Trader Joe’s Chili Lime seasoning. The options are endless! For one cup of squash seeds I’d recommend adding 1/8 teaspoon of whatever added spice you choose.
What Are The Health Benefits Of Squash Seeds
Squash seeds are a good source of magnesium? Most people are deficient in magnesium. And since magnesium is needed for more than 300 biochemical reactions including maintaining normal nerve and muscle function that makes magnesium pretty important. Magnesium also helps support a healthy immune system which makes squash seeds a timely fall treat as we head into the colder months! SO, don’t be caught throwing out your squash seeds! Roast them up instead for a healthy and immune boosting treat. (Go see the full nutrition facts below the recipe!)
Eat and Enjoy,
More Fall Recipes
- Pumpkin Breakfast Cookies
- Paleo Pumpkin Spice Coffee Creamer
- Instant Pot Spaghetti Squash
- Stuffed Acorn Squash
Squash seeds are nutrient-dense and perfect for on the go snacking!
- Squash of your choice (I used two acorn squash here)
- 1/2 teaspoon avocado oil
- Salt and pepper
- Preheat your oven to 300 degrees F.
- Cut your squash of choice and use a spoon to scoop out the seeds into a colander.
- Pick out any squash flesh from your seeds and rinse them under water.
- Pat the seeds dry using a paper towel, (some seeds might stick to the paper towel, just pick them off and return them to the colander).
- Line a baking sheet with parchment paper and transfer the seeds to the baking sheet.
- For approximately 1 cup of seeds drizzle with 1/2 teaspoon of avocado oil. (You want them very lightly oiled since over doing it will prevent the crisping we want.)
- Sprinkle with salt and pepper.
- Toss seeds to combine oil and seasonings and them space them out in an even layer on the baking sheet.
- Bake for 20-25 minutes. (You can stir at the 10 minute mark if you desire to help with even roasting.)
- Remove from the oven and allow to cool. If more salt is needed add while the seeds are still warm.
- Store any seeds you don’t eat right away in an air-tight container.
- Eat and enjoy!
Keywords: Roasted Squash Seeds, roast pumpkin seeds, roasted,
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