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!
For lots of us roasting squash seeds is a cherished fall ritual. Usually it’s after the family jack-o-lantern gets hollowed out for carving and everybody gets all excited to roast the seeds… only to be super disappointed at how woody and tasteless they are! Turns out all the other winter squash have much better seeds for toasting, trust me on this. Now whenever I’m prepping squash for dinner I save and roast the seeds. I’ll take you through the gathering, cleaning, flavoring and roasting of the best winter squash seeds, step by step. These are the best roasted squash seeds you’ll ever have!
all types of winter squash have seeds that can be roasted
First thing is knowing your winter squash. Farmers markets and roadside stands are great sources for different varieties ~ and all of them (and their seeds) are edible. Delicata, butternut, acorn, even spaghetti squash seeds can be roasted…these seeds are smaller, and so much more tender and flavorful that those cardboard pumpkin seeds.
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 squash (with olive oil and salt)
- butternut squash (with olive oil, fennel seed and salt)
- delicata squash (olive oil, coriander seeds, curry powder and salt)
- spaghetti squash (olive oil, red chili flakes, and salt)
- kabocha squash (allspice, cardamom, and cloves)
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 and will cook away during roasting.
how to roast squash seeds, step by step
- Start with clean dry seeds:
- see instructions above.
- Boiling (optional):
- If the seeds are particularly tough (I’m looking at you pumpkin and kabocha,) you can boil them in salted water for about 10 minutes. This can help soften the outer shells slightly and make them easier to roast.
- Drying the seeds:
- Spread the cleaned seeds on a clean kitchen towel or paper towels to dry. Allow them to air-dry for a few hours or use a towel to pat them dry.
- Preheat the oven:
- Preheat your oven to 375F
- Seasoning and coating:
- In a bowl, toss the dried seeds with a small amount of olive oil or vegetable oil. Use enough oil to coat the seeds lightly but not so much that they become greasy.
- Add your choice of seasonings and salt to the bowl. Toss the seeds to evenly coat them with the oil and seasonings.
- Roasting:
- Spread the seasoned seeds in a single layer on a baking sheet lined with parchment paper or a silicone baking mat.
- Roast the seeds in the preheated oven for about 15-20 minutes, stirring occasionally to ensure even roasting. You’ll hear them start to ‘pop’. Keep a close eye on them to prevent burning.
- Testing for doneness:
- The seeds are done when they turn golden brown and have a crispy texture. Taste a few seeds to make sure they are cooked to your desired level of crunchiness.
- Cooling:
- Once the seeds are roasted to your liking, remove them from the oven and let them cool completely on the baking sheet. They will become even crunchier as they cool.
- Storage:
- Once the seeds are completely cooled, transfer them to an airtight container. Properly stored, roasted squash seeds can stay crispy and flavorful for several weeks.
which seeds are the best for roasting?
My personal favorites were the acorn squash seeds ~ they were ultra crisp and so delicious, with just a hint of salt. I also loved the butternut squash seeds. 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.
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. They make a healthier alternative to bar mixes and snack mixes.
- 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 or Three Sisters Soup.
- Sometimes I’ll add them to my granola or trail mix recipes.
- Bake them into seedy crackers and breads.
- Make them a part of your next epic cheese board or charcuterie platter!
recipes for winter squash
Now that you’re enjoying all those crispy seeds, don’t forget about the squash itself!
- Whipped Kabocha Squash with Vanilla Bean and Nutmeg
- How to Roast a Whole Butternut Squash
- Butternut Squash Casserole
- 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
Crisp Roasted Squash Seeds
Equipment
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, cleaned and dried
- 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, cleaned and dried
- 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, cleaned and dried
- 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*
- 1/2 cup kabocha squash seeds, cleaned and dried
- 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.
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!
Nutrition
Thanks for the seed info. I am “roasting” some Hubbard squash seeds over our wood stove. The other recipes sound great…only regret the many t seeds we have wasted!!
I know, so many lost opportunities. Hope your hubbard seeds are delicious, roasting over a wood stove sounds ideal.
You can also roast watermelon seeds! I typically will boil my squash seeds in salted water for at least ten minutes before roasting, which seems to improve the texture of the final product to be less woody.
I’ll definitely try this this summer, thanks 🙂
Has anyone tried all these different squash seeds TOGETHER in one?? I’m wondering, now i’m also wondering how you can STORE the seeds (if you can) possibly to use at another time?? Would you freeze them if you don’t have time to roast them or want to wait until you can add a different squash seed in there with the ones you had already stored?? I do so hope someone has the answer to this one lol. I hate wasting ANYTHING so I need to know. I’m getting all sorts of squash this year to try some I’ve never tried, like the one Delicata you mentioned and some others…buttercup etc..
I had saved a bunch of seeds from different squashes in a bowl in the refrigerator, roasted them all together and they came out great – can’t stop eating them! The smaller squash seeds have softer shell and I eat them whole. Kabocha is tougher and I will crack the shell for those and just eat the kernel inside. Give it a try!
I’ve never known this, but with pumpkin seeds , and thevother winter squashes too, are you supposed to eat the outer white hard covering, or are you supposed to open them and take out thevlittle kernel? I know lots of people that eat sunflowers the hard outside part , and Ive always thought How Bizzar that they do that.
What’s the best way to store these??
They stay super crunchy, and I’d just keep them in an airtight container. But they’re fine just out on the counter in a bowl for several days for sure.
How tasty would a cinnamon sugar toss be?! Next time!
If you don’t wash/rinse all the pulp and squash juice off the seeds, salt and other spices will stick to the seeds. The pulp and juice add flavor to the seeds, also.
Thanks Don, I’ll try that next time for sure 🙂
I roast winter squash whole in my countertop convection oven. After they’re cooled, I scoop out the seeds and whatever pulp that is still attached goes into the convection oven to slow roast and to dry out the pulp. I used to be quite picky about the pulp but not anymore. Once it’s dried, it’s easy to crumble and free the seeds. The pulp actually tastes good when crisped with seasoning. So that’s how I do it. Call me lazy but it works, my family likes it, and there’s a lot less squash wasted. 😀
That’s a great tip Ann, I’ve never considered doing it like that, I hate the messy business of trying to separate the seeds from the slimy pulp.
These were wonderful! Thank you! I roasted the seeds after making spaghetti out of our spaghetti squash. I used dried rosemary, alderwood smoked salt, brown sugar, and cayenne. SO good!
Great stuff. I’ve noted some recipes suggesting boiling seeds fir 10 minutes or so before roasting. This seems to add a special crunch — also is a foolproof way to remove any pulp. If you rinse the boiled seeds in a colander, the pulp just falls off effortlessly. I recently added some Ethiopian berbere seasoning — yummy, for those who are OK with a bit of heat. Love the allspice tip as well!
Love this Tommy, thanks! I’m going to have to look up the Ethiopian seasoning, I’ve never heard of it and I love heat.