How to Roast Squash Seeds ~ five ways!

roasted winter squash seeds in small bowls

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!

How to Roast Squash Seeds ~ five ways! A bowl of toasted squash seeds

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.)

How to Roast Squash Seeds ~ five ways! ~ a winter squash on a table with chef's knife

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.

How to Roast Squash Seeds ~ five ways! A butternut squash, sliced in half

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.
How to Roast Squash Seeds ~ five ways! ~ a visual chart of the different kinds of winter squash seeds

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 Roast Squash Seeds ~ five ways! Soaking winter squash seeds

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 to Roast Squash Seeds ~ five ways! A bowl of winter squash seeds, toasted and spiced

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 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 and salads. Sometimes I’ll add them to my granola or trail mix recipes, too.

roasted winter squash seeds in small bowls
Print
3.47 from 166 votes

How to Roast Perfectly Crisp Squash Seeds

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!
Course Snack
Cuisine American
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Author Sue Moran

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.

Cook’s notes

  • 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!
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.
  • 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!
email sign up prompt

You Might Also Like

61 Comments

    Leave a Reply

    Please rate this recipe!




  • Reply
    JLynn Mack
    March 3, 2021 at 9:01 am

    To maximize nutrition, you should soak the seeds 8-24 hours with a little salt. By doing this you are deactivating some of the enzyme inhibitors and essentially making the seeds easier to digest and allowing the nutrients to become more accessible, especially the b-vitamins.

  • Reply
    Robin S
    January 5, 2021 at 2:00 pm

    Love these ideas! I agree that an unrusted pumpkin seed is awful but I find that if I roast them five minutes longer, they also become light and crispy, so about 20 minutes does the job. I’m so glad to know that I can use these other squash seeds and I imagine that they all have their own unique taste. Thanks for posting. I also want to try garam masala and maybe green tea powder?

  • Reply
    Theresa
    November 5, 2020 at 1:31 pm

    I’m going to try some of the Butternut and Speghetti squash seeds I grow. I also grew a kind of pumpkin this year called “BearNaked” they have no shells!

    • Reply
      Sue
      November 5, 2020 at 1:54 pm

      Interesting!

  • Reply
    Paul
    November 2, 2020 at 6:53 am

    3 stars
    Just tried this with buttercup squash seeds. Husks are too tough. Probably better with acorn or butternut seeds. Good spice combinations but no go on the tougher seeds, which by the way took over a half hour to roast.

    • Reply
      Sue
      November 2, 2020 at 7:05 am

      Different squash seeds will be different, and butternut does have tough seeds. Smaller squash will be much more tender.

    • Reply
      JLynn Mack
      March 3, 2021 at 9:29 am

      If the seed edges are thinner than a standard toothpick, try soaking the seeds 8-24 hours with a little salt. I had green and red buttercups. The green buttercup were too tough without soaking. The green ones had white seeds that were slightly thicker than a standard seed but not too thick. The red one had edges the size of a toothpick (reddish-brown seeds), they were way too tough. Soaking also allows the nutrients to become more accessible, especially the b-vitamins

  • Reply
    Karen
    September 15, 2020 at 8:20 am

    5 stars
    Thank you I love delicious seed recipes! I no longer discard the innards, I separate out the seeds and use the pulp too! It’s a flavor enhancer beyond description to sauté the pulp with a shallot or garlic clove in olive oil to start a stew or eg butternut squash soup. Also, my vet told me long ago to add canned pumpkin to my dog food, it is incredibly helpful to a pet’s digestion and elimination. So now I just mix eg a T or 2 of the roasted pulp (and/or the fruit) in your dog’s dinner, you may even find they no longer need anal gland expression.

  • Reply
    Shaunie
    August 11, 2020 at 6:34 am

    5 stars
    I used my toaster oven and lined my pan with parchment paper and SUCCESS! I used coconut oil, salt, pepper and chili powder!

  • Reply
    Thomas Lahr-Moulds
    July 27, 2020 at 9:55 am

    I am trying this on Kabocha seeds. I noticed comments about temp being too high but didn’t say what type of seeds they were cooking. Perhaps temp is too high for one type but not another?
    I tried 300 but the seeds didn’t cook well so I tried 330. It worked just fine at this temp.

  • Reply
    anna
    April 12, 2020 at 5:22 am

    I think the 350 temp is much too high. I hadn’t roasted seeds for several years so I followed this recipe but I should have gone with my gut at a lower temp. Instantly burnt 🙁

    • Reply
      Milford Stringfellow
      August 14, 2020 at 1:06 pm

      A friendly thought. Maybe you could calibrate your oven. I tried many, many recipes that came out, not as I expected. After looking into how to calibrate, (took me about 30 minutes) I have yet to have a problem following recipes. I mention this because at 350, my squash seeds came out perfect.?

    • Reply
      Robin S
      January 5, 2021 at 2:02 pm

      Also use the sniff test! When you start to smell them, it is almost time to take them out.

  • Reply
    Christine
    January 9, 2020 at 2:15 am

    Yikes! They popped all right- after only about five minutes in the oven I heard the popping sound and I went and took a peek and they had popped and jumped off of the pan all over my oven floor. Have you ever had that happen?

    • Reply
      Sue
      January 9, 2020 at 7:03 am

      I’ve had one or two pop, which variety were you roasting?

  • Reply
    francis
    November 25, 2019 at 4:31 pm

    5 stars
    I just decided last night to roast my spaghetti squash seed without reading about it and just imprvised. I washed and dried them then poured a capful or tamari and Himalayan pink salt on them before roasting them at 200f. It was absolutely delicious. Will never discard squash seeds again.

1 2 3 4

Sharing is Caring

Help spread the word. You're awesome for doing it!

Grab my latest e-book

for free!

Subscribe to get first dibs on all my new recipes, plus extra subscriber only benefits!

 

You can unsubscribe at any time by clicking the link in the footer of our emails. For information about our privacy practices, please visit our website.

You have Successfully Subscribed!