Roasted Winter Squash Seeds
These Roasted Winter Squash Seeds are a crunchy, zero-waste snack made from seeds you’d normally throw away. Simple to clean, easy to season, and perfectly crisp, they’re a budget-friendly, healthy snack you’ll want to make every time you cook winter squash.
Ingredients
- 1 –2 cups winter squash seeds butternut, acorn, kabocha, etc.
- Water for rinsing and optional boiling
- 1 –2 tbsp olive oil or melted butter
- ½ tsp salt or to taste
- Optional Seasonings
- Paprika garlic powder, chili powder, or cinnamon
- Black pepper or cayenne
- Maple syrup or brown sugar for sweet versions
Instructions
- Clean seeds: Separate seeds from squash pulp. Place in a bowl of water and remove as much stringy flesh as possible. Rinse and drain well.
- Optional boil (recommended): Boil seeds in salted water for 8–10 minutes. Drain and pat completely dry with a clean towel.
- Preheat oven: Preheat to 325°F (165°C).
- Season: Spread seeds on a baking sheet. Drizzle with oil or butter and sprinkle with salt (and any seasonings). Toss to coat evenly.
- Roast: Spread seeds in a single layer. Roast 25–35 minutes, stirring every 10 minutes, until golden brown and crispy.
- Cool: Remove from oven and let cool on the baking sheet. Seeds will crisp further as they cool.
Notes
- Dry the seeds thoroughly before roasting—this is key for crispiness.
- Low and slow heat prevents burning and ensures even crunch.
- Taste and add a pinch of salt right after roasting if needed.