Easy Roasted Butternut Squash Seeds
Turn the seeds of your winter squash into a delicious snack by making homemade roasted butternut squash seeds! This easy recipe takes just a few minutes of active time and yields a perfectly crunchy seed every time.
Why You’ll Love It
No waste: Why throw away your seeds when you can repurpose them into a tasty snackt? Reduce your food waste with this simple recipe.
Easy: Once the seeds are cleaned off, roasted butternut squash seeds take just a couple of minutes to prepare.
Delicious snack: Roasted squash seeds are a great quick snack for on-the-go. Roasting the seeds brings out a nutty flavor that is simply delicious. They are filling, quick, and fit most dietary restrictions!
Ingredients
- Squash seeds: When you make butternut squash soup or butternut squash puree, save the seeds you scoop out! This can be done with any winter squash seeds; acorn squash, pumpkin, spaghetti squash, and more!
- Avocado oil: Any oil (such as coconut oil or olive oil) or melted ghee will work for this recipe! I like to use avocado oil because it is flavorless.
Seasoning: Keep it simple with salt or add a unique combo of seasonings for a one-of-a-kind flavor. Keep reading for some ideas.
How to Make Roasted Butternut Squash Seeds
Step 1: Preheat the oven to 350°F. Prepare the seeds by rinsing them under cool water and removing any squash flesh.
Step 2: Thoroughly dry the seeds by patting them with a clean tea towel and letting them air dry for a few minutes.
Step 3: Toss the seeds in oil and spread them on a parchment paper-lined baking sheet.
Step 4: Bake the seeds for 15-20 minutes, stirring frequently. Keep an eye on them so they don’t burn.
Step 5: Remove from the oven and toss them in the salt and seasoning of your choice.
Step 6: Allow to cool before enjoying.
Seasoning Ideas
The seasoning options are truly endless! You can opt for a simple seasoning or get creative with your spice blends. Here are a few ideas to get you started:
- Garlic powder, onion powder, and paprika
- Chili lime seasoning or chili powder and lime juice
- Cheddar cheese powder
- Ranch seasoning
- Cinnamon and sugar
- Good old sea salt and black pepper
- Rosemary and garlic salt
- Taco seasoning
- Curry powder
- Add cayenne pepper to any of these for a bit of spice!
Expert Tips
- You may notice that some of the seeds pop while they’re in the oven. You can minimize this by drying them well and spreading them out in an even layer.
- Roasted seeds can be stored in an airtight container at room temperature for a couple of weeks.
- You can use any squash seeds, but keep like kinds together. Bigger seeds will take longer to cook and vice versa, so you may need to adjust the baking time for each type of squash seed.
- Don’t season the seeds until after they’ve roasted. If you season before, the seasoning can get burnt and give the seeds a bitter flavor.
- Roasted butternut squash seeds don’t just make a great snack, they are also the perfect garnish for soup! Sprinkle roasted and salted seeds on top of soups, like roasted butternut squash soup.
- Cleaning the seeds can be a little time-consuming. I find it’s best to get a bowl of water and swish the seeds around in it, then scoop the flesh that floats to the top. Repeating this a couple of times will get a lot of the squash off of the seeds.
Recipe FAQs
Can you roast butternut squash seeds?
Yes! Any type of winter squash seed can be roasted just like pumpkin seeds. Keep in mind, the cooking time will vary.
Can you eat the shell?
Yep! The shell of the seeds is perfectly edible. Some people have trouble chewing or digesting it, though, so take it easy at first.
What are the best seasonings for roasted squash seeds?
Whatever seasonings are your favorite! I like plain old salt, garlic and paprika, chili lime, or cinnamon sugar.
More Tasty Fall Recipes
🍁Enjoy the seasonal delights of fall with this easy snack! If you try these roasted butternut squash seeds and love them, I’d be so grateful if you could come back and leave a review. Thanks for visiting!
Roasted Butternut Squash Seeds
Ingredients
- seeds from 2 butternut squashes about ½ cup of seeds
- ½ tsp of oil
- ½ tsp salt or to taste
- seasonings of choice
Instructions
- Preheat the oven to 350°F.
- Prepare the seeds by rinsing them under cool water and removing any squash flesh.
- Thoroughly dry the seeds by patting them with a clean tea towel and letting them air dry for a few minutes.
- Toss the seeds in oil and spread them on a parchment-paper lined baking sheet.
- Bake the seeds for 15-20 minutes, stirring frequently. Keep an eye on them so they don’t burn.
- Remove from the oven and toss them in the salt and seasoning of your choice. Allow to cool before enjoying.
