How to Roast Squash Seeds ~ five ways!

How to Roast Perfectly Crisp Squash Seeds ~ the secret to super crisp and delicious roasted winter squash seeds is simple and oh so easy…I’ll show you how to make five different varieties and five different flavors!

the secret to the most amazing roasted pumpkin seeds? (that’s easy, nix the pumpkin.)

Have you ever grabbed a handful of roasted pumpkin seeds, maybe at a friend’s house, and popped them in your mouth, expecting something wonderfully crunchy and delicious, only to find yourself gnawing endlessly on the wooden shells and madly trying to figure out how to ‘dispose’ of them politely? Been there and done that and that’s why I’ve never been a fan of the stuff…that is, until I figured out the secret.

That’s right, pumpkin seeds are just too tough to roast successfully, so the next time you’re carving a jack-o-lantern, I suggest tossing those seeds. (The little green seeds called pepitas are the inner kernels of pumpkin seeds, and they are fabulous. But the full-on pumpkin seed? Not so much.)

all types of winter squash have seeds that can be roasted

Turns out other types of winter squash have much better seeds for roasting, like the delicata, above, or the butternut, below. Their seeds are smaller, and so much more tender and flavorful that those cardboard pumpkin seeds. Once I came to grips with this reality, I began experimenting with other types of squash seeds and that’s where all the deliciousness begins. I started with the seeds of 2 acorn squash. I sliced the squash in half and removed the seeds, see my detailed instructions for removing and cleaning seeds below.

I roasted up a selection for you, just to prove my point. I gave every one a different flavor profile, too. But that’s just the beginning, you can roast any winter squash seed and use any spice or herb flavoring you like. The possibilities are mind boggling!

the seeds:

• acorn (with olive oil and salt)
• butternut (with olive oil, fennel seed and salt)
• delicata (olive oil, coriander seeds, curry powder and salt)
• spaghetti squash (olive oil, red chili flakes, and salt)
• kabocha (allspice, cardamom, and cloves)

the method:

• 375F oven.
• @1 tsp oil per 1/2 cup seeds ~ salt and spices to taste.
• 15-20 minutes, or until you start to hear them ‘pop’.
• Let cool on pan, they’ll crisp as they cool.
• enjoy.

for larger seeds like kabocha and pumpkin

• boil the seeds in salted water for 10 minutes. This will soften the outer shells and give them more flavor, too.
• Drain and dry on paper towels.
• Roast as above.

which seeds are the best for roasting?

My personal favorites were the acorn seeds ~ they were ultra crisp and so delicious, with just a hint of salt. But really all of them were wonderful, with one exception…the kabocha seeds were tougher than the others. It figures, because they’re also larger. If you’re a pumpkin seed lover and don’t mind the extra chewing required, you’ll love the kabocha, too.

how to easily remove and clean winter squash seeds

• Cut your squash in half. Use your hands to pull out the seeds into a large bowl   Try to squeeze the seeds out, leaving as much of the pulp behind as you can. There are pockets of seeds in the cavities of squash, so be sure to root around in the corners.
• Fill the bowl with cold water and use your hands to squish the seeds together to remove the slimy pulp. The seeds will rise to the surface. Skim them off and spread them out to dry,
• If pulp is stubborn, try putting the seeds in a strainer and using your kitchen sprayer to loosen it.
• Turn the seeds out onto a clean absorbent dishcloth and pat them dry.
• Don’t worry about a little of the pulp sticking to the nuts, it won’t hurt anything.

what to do with roasted squash seeds

• I love to serve them in little bowls as a healthy snack, or an appetizer with wine, beer, or cocktails. They’re irresistible, and the minute somebody pops a few in their mouth, their snacking hand will go on autopilot.
• I also use them in fall salads for a bit of crunch, just like you would use nuts or croutons.
• They make the best garnish for cozy fall soups like Butternut Squash Soup.
• Sometimes I’ll add them to my granola or trail mix recipes.
• Toss them into your favorite bar mix for extra crunch.

what about the squash?

• Whipped Kabocha Squash with Vanilla Bean and Nutmeg
• Kale and Butternut Salad with Maple Spiced Pecans
• Chili Stuffed Acorn Squash
• How to Cook Any Type Of Winter Squash
• Cacio e Pepe Spaghetti Squash

How to Roast Perfectly Crisp Squash Seeds

3.53 from 173 votes

How to Roast Perfectly Crisp Squash Seeds ~ the secret to super crisp and delicious roasted winter squash seeds is simple and oh so easy…I'll show you how to make five different varieties and five different flavors!

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Prep Time:5 minutes minutes

Cook Time:20 minutes minutes

Total Time:25 minutes minutes

Ingredients

 

acorn squash seeds

• 1/2 cup acorn squash seeds, cleaned and dried
• 1 tsp olive oil
• salt to taste, start with 1/4 tsp

butternut squash seeds

• 1/2 cup butternut squash seeds
• 1 tsp olive oil
• 1 tsp fennel seeds
• salt to taste, start with 1/4 tsp

delicata squash seeds

• 1/2 cup delicata squash seeds
• 1 tsp olive oil
• 1 tsp coriander seeds
• 1/2 tsp curry powder
• salt to taste, start with 1/4 tsp

spaghetti squash seeds

• 1/2 cup spaghetti squash seeds
• 1 tsp olive oil
• 1/2 tsp red pepper flakes, more or less to taste
• salt to taste, start with 1/4 tsp

kabocha squash seeds*

• 1 tsp olive oil
• 1/4 tsp allspice
• 1/4 tsp cardamom
• 1/8 tsp ground cloves

Instructions

• set oven to 375F
• Toss the seeds with the oil and the appropriate seasonings in a small bowl. Make sure to get all the seeds evenly coated.
• Spread the seeds out on a dry baking sheet, making sure they’re in a single layer.
• Bake for 15-20 minutes, until they turn golden and start to pop. I like to stir them around once or twice during the cooking to rearrange them so they cook evenly. Note: some seeds do not pop, so if they’ve turned golden after 20 minutes, they’re done.
• Let cool on the baking sheet and then you can put them in a bowl for serving. Add more salt or seasonings to taste.

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Notes

• For larger seeds like kabocha and pumpkin boil the seeds in salted water for 10 minutes first. Drain and dry on paper towels before roasting. This will soften the tough outer shells. 
• You can completely leave out the oil and toast the seeds dry, if you like. The only problem is that the seasonings won’t stick to the seeds, so they will have to be plain. I found they were delicious this way, too!

Course: Snack

Cuisine: American

Author: Sue Moran

Keyword: fall, Halloween, healthy, pumpkin seeds, snacks, winter squash

Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators.  Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.

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