Roasted Squash Seeds Every Halloween when people finish carving their Jack o’Lanterns, tons of people save the seeds and roast them in the oven for a salty snack. But what some people don’t think about is doing the same thing with squash seeds. I cooked up some butternut squash and instead of throwing the seeds out like some people might do, I roasted them in the oven for a snack for my wife. She likes them better than pumpkin seeds. They are smaller and more plump. Now I roast any variety of squash seeds. Delicata squash seeds are particularly good, although the smaller size squash has less seeds.

Roasted Squash Seeds
 

Ingredients
  • Any squash seeds, cleaned and dried
  • Olive oil
  • Kosher salt

Instructions
  1. Remove seeds from squash. Rinse off all the squash off the seeds.
  2. Place them in a single layer on a paper towel to completely dry. It’s important for them to be completely dry so they get crisp in the oven
  3. Set your oven to 350 degrees.
  4. Place the seeds on a sheet pan lined with parchment paper or a Slipat.
  5. Drizzle on some olive oil and kosher.
  6. Bake until the seeds have browned about 15 minutes. Check frequently as brown turns to burned very quickly.
  7. Let cool before enjoying.

 

Leave a Comment

:  

Comments for This Post

  1. Carol October 31, 2010, 3:38 pm

    I like the seeds even raw though I’m going to try your method because perhaps they’ll be crunchier. 15 minutes later: they’re delicious! Thanks for the recipe.

The Pea Project - My Gardening Blog

Featured On:

my foodgawker gallery