How To Roast Squash Seeds – Squash seeds are nutrient dense and perfect for on the go snacking! With this recipe you can roast the seeds from acorn, butternut, delicata, spaghetti, kobocha squash. The squash seeds become crisp, delicious with the aroma of popcorn.
Originally published on November 10, 2018. Last updated on October 31, 2021.
Roast Squash Seeds
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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Are squash seeds edible?
YES – don’t throw out those squash seeds! I love squash seeds so much more than the larger pumpkin seeds and they are packed with nutrition.
How to Roast Squash Seeds
Preheat oven, 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. Roast and then allow to cool before enjoying!
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.
How to easily remove and clean winter squash seeds
- Cut your squash in half – Use your hands or a spoon to scoop out the seeds into a colander.
- Rinse the seeds in the colander – Use your hands to squish the seeds around to remove the slimy pulp.
- Pat dry – Using a absorbent dish towel or paper towels pat the seeds dry.
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!
- Acorn
- Butternut
- Delicata
- Spaghetti Squash
- Kabocha
- Pie Pumpkin
Will this recipe work for roasting pumpkin seeds?
First we need to address the differences between the many varieties of pumpkins. This recipe will work for small pie pumpkin seeds but I don’t recommend it for your large carving pumpkin seeds which typically require boiling the seeds prior to roasting since they are bigger and thicker. Larger craving pumpkins 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. 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.
How do I use my seeds once they’re roasted?
Roasted Squash Seeds make the perfect snack or appetizer. They are crunchy and addicting. They also make the perfect topping to salads or mixed into granola or trail mix.
What are the health benefits of squash seeds?
Squash seeds nutrition: they 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.
More Squash Recipes:
- How To Roast Butternut Squash
- Instant Pot Spaghetti Squash
- Spaghetti Squash Pepperoni Pizza Bake
- Stuffed Acorn Squash
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PrintHow To Roast Squash Seeds
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 1 cup of seeds 1x
- Category: Appetizers & Snacks
- Method: Bake
- Cuisine: American
Description
How To Roast Squash Seeds – Squash seeds are nutrient dense and perfect for on the go snacking! With this recipe you can roast the seeds from acorn, butternut, delicata, spaghetti, kobocha squash. The squash seeds become crisp, delicious with the aroma of popcorn.
Ingredients
- Squash of your choice (I used two acorn squash here)
- 1/2 teaspoon avocado oil
- Salt and pepper
Instructions
- 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,
Lori says
So good anytime of the year!
★★★★★
Nicole says
Yes, agreed!