Don't toss those squash seeds! Whether you're cooking up butternut, delicata, acorn, spaghetti or even kabocha squash, there's a crunchy little nutritious bonus hiding inside. Roasted squash seeds are golden, toasty and wildly addictive. Plus, it's such a fun (and kid-friendly!) way to make your recipe totally no-waste.
If you've ever roasted pumpkin seeds before, you already know how irresistible they can be. Roasting seeds from other types of winter squash (like this incredible caramelized delicata squash) is no different! These are every bit as easy, and each type of squash seed has its own unique flavor and texture:
- Butternut squash seeds are mild and buttery.
- Delicata squash seeds roast up extra crispy and delicate.
- Acorn squash seeds are toasty and hearty with a deeper, earthier flavor.
- Spaghetti squash seeds are very crunchy and slightly chewy in the center.
- Kabocha squash seeds have a rich, nutty flavor that's slightly sweet with an almost caramelized exterior.
No matter which squash you start with, you'll end up with a crunchy, savory-sweet treat that's hard to stop eating. Roasting brings out a toasty, nutty flavor that makes them perfect for snacking or sprinkling over soups, salads and grain bowls.
Plus, these tiny seeds are packed with plant-based protein, fiber and healthy fats!
How to Prepare Squash Seeds for Roasting
- Scoop and soak. After cutting your squash and scooping out the raw seeds, place them in a large bowl of water. The seeds will float while the stringy bits sink. Use your hands to separate them gently (kids love this part!).
- Rinse and dry. Transfer the clean seeds to a kitchen towel and spread them out in one even layer. Pat them dry with another towel. If you have the time, let them air dry for 20-30 minutes. The drier the seeds, the crispier the roast!
Start Roasting!
- Preheat your oven to 425˚F.
- Season the seeds. Toss the dried raw seeds in a small bowl with about 1 tablespoon of oil (avocado or olive oil both work great) and your favorite seasonings. Try:
- Classic: sea salt
- Sweet & Salty: salt + a sprinkle of maple sugar
- Savory: garlic powder + smoked paprika
- Spicy: cayenne or chili powder
- Spread and roast. Spread the seeds out in a single layer on a parchment-lined baking sheet or cast iron skillet. Roast for 10-15 minutes, stirring once halfway through until they're golden brown and smell amazing.
- Let them cool. Give them a few minutes before digging in. They'll crisp up more as they sit!
Recipe Tips
- Smaller seeds can brown fast so keep an eye on them. Butternut and delicata need a little less time (10 minutes); acorn and kabocha a little more (15 minutes).
- Moisture is the enemy of crispiness, so take a few extra minutes to make sure they're really dry before seasoning.
Turning your squash scraps into something delicious is so satisfying. Once you start roasting the seeds, you'll never throw them away again!
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Crispy & Crunchy Roasted Winter Squash Seeds
- Total Time: 30 minutes
- Yield: 2 1x
- Diet: Vegan
Description
Don't toss those squash seeds! Whether you're cooking up butternut, delicata, acorn, spaghetti or even kabocha squash, there's a crunch little bonus hiding inside. Roasted squash seeds are golden, toasty and wildly addictive. Plus, it's such a fun (and kid-friendly!) way to make your recipe totally no-waste.
Ingredients
- Seeds from 1 medium winter squash (about ¼-½ cup seeds)
- 1 teaspoon avocado oil (or olive oil)
- ¼ teaspoon fine sea salt
Optional flavor boosters:
- 1-½ teaspoons maple sugar (or coconut sugar) for a sweet-salty combo
- ¼ teaspoon garlic powder or smoked paprika for savory flavor
- pinch of cayenne for a spicy kick
- ¼ teaspoon cinnamon for a warm twist
Instructions
- Preheat oven to 425 degrees F and line a small baking sheet with parchment paper (or use a small cast iron skillet).
- Scoop and clean the seeds. After cutting the squash, scoop out the seeds and place them in a large bowl of water. The seeds will float while the pulp sinks. Use your hands to separate the seeds from the stringy flesh.
- Rinse and dry. Rinse the seeds in a colander and spread them in a single layer on a clean kitchen towel. Pat dry thoroughly with another towel to dry as much as possible. Let them air dry for 20-30 minutes if you have the time as dry seeds roast crispier!
- Season. Transfer the dry seeds to a small bowl and add the oil, salt and any optional seasonings. Toss well to coat evenly.
- Roast. Spread seeds in a single layer on the prepared pan. Roast for 10-15 minutes*, stirring once halfway through until golden brown and fragrant.
- Cool for 5-10 minutes and enjoy!
Notes
*Smaller seeds (i.e., butternut squash and delicata) take less time than thicker ones (i.e., acorn or kabocha). Just make sure to keep an eye on them regardless of the squash you use.
See my separate post for roasting pumpkin seeds!
- Prep Time: 15
- Cook Time: 15
- Category: Snack
- Method: Roasted
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