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
Scale
- Seeds from 1 medium winter squash (about 1/4-1/2 cup seeds)
- 1 teaspoon avocado oil (or olive oil)
- 1/4 teaspoon fine sea salt
Optional flavor boosters:
- 1-1/2 teaspoons maple sugar (or coconut sugar) for a sweet-salty combo
- 1/4 teaspoon garlic powder or smoked paprika for savory flavor
- pinch of cayenne for a spicy kick
- 1/4 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