Roasted squash seeds are a delicious snack when toasted! If you are cooking or carving pumpkins or squash and wondering what to do with the seeds, we've got you covered.
It's super easy to make your own roasted squash and pumpkin seeds. The only time-consuming part is separating the seeds from the pumpkin/squash flesh.
We'll show you how to toast the seeds, use them in recipes, and answer common winter squash seed questions.
Ingredients
You'll need freshly scooped squash or pumpkin seeds, along with some olive oil and sea salt.
Instructions
Preheat the oven to 300 degrees D.
Scoop squash seeds from squash.
Clean the seeds with your hands by separating them from any pumpkin or squash flesh.
Put the seeds in bowl of water and rub them to separate any remaining stringy bits. This doesn't have to be perfect, so don't worry if some bits still stick on.
Dry the seeds with a paper towel.
Place the seeds on a parchment-lined baking sheet and drizzle them with a small amount of olive oil (about 1 teaspoon for every ¾ cup of seeds)
Spread the seeds out on the baking sheet and sprinkle with a pinch of sea salt.
Bake for 20 minutes or until golden brown.
Recipes with Squash Seeds
If you’re looking for recipes that use squash seeds, we recommend these dishes. They work well as a topping and in baked goods.
- Pumpkin Spice Oatmeal - top this seasonal oatmeal recipe with pepitas for full fall flavor.
- Hearty Seed Bread - hearty vegan keto bread made entirely of seeds. Free of gluten, grains, nuts, dairy, eggs, soy, and sugar. Full of fiber, phytonutrients, and healthy fat.
- Pumpkin Energy Bites - made with oats, pumpkin, almond butter, maple syrup, and pumpkin seeds. Naturally sweet, super healthy!
- Roasted Butternut Squash Salad with Caramelized Pumpkin Seeds - tender butternut squash with slightly sweet - toasty pumpkin seeds overtop this delicious salad.
Storage
You can store roasted squash seeds for up to two weeks at room temperature in an airtight container and in the refrigerator for up to two months.
Roasted Squash Seeds
Here's how to roast pumpkin or squash seeds for a delicious, healthy snack.
Ingredients
- Freshly scooped squash or pumpkin seeds
- Drizzle of olive oil
- Sea Salt
Instructions
- Preheat the oven to 300 degrees D.
- Clean the seeds with your hands by separating them from any pumpkin or squash flesh.
- Put the seeds in bowl of water and rub them to separate any remaining stringy bits. This doesn't have to be perfect, so don't worry if some bits still stick on.
- Dry the seeds with a paper towel.
- Place the seeds on a parchment-lined baking sheet and drizzle them with a small amount of olive oil (about 1 teaspoon for every ¾ cup of seeds)
- Spread the seeds out on the baking sheet and sprinkle with a pinch of sea salt.
- Bake for 20 minutes or until golden brown.
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