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.
Ingredients
- Any squash seeds cleaned and dried
- Olive oil
- Kosher salt
Instructions
- Remove seeds from squash. Rinse off all the squash off the seeds.
- 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
- Set your oven to 350 degrees.
- Place the seeds on a sheet pan lined with parchment paper or a Slipat.
- Drizzle on some olive oil and kosher.
- Bake until the seeds have browned about 15 minutes. Check frequently as brown turns to burned very quickly.
- Let cool before enjoying.
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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.