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!

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.

The secret to the most amazing roasted pumpkin seeds? That’s easy, nix the pumpkin.

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.)

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:

• 350F 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.

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.

How do I use my seeds once they’re roasted?

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

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3.28 from 147 votes

How to Roast Perfectly Crisp Squash Seeds

Author Sue Moran

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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 350F
• 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.

The nutritional information for recipes on this site is provided as a courtesy and although theviewfromgreatisland.com tries to provide accurate nutritional information, these figures are only estimates.

Make it your own ~

• 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!

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