Don't just toss out the squash seeds whenever you are cooking a squash. They are perfect for roasting just as you would pumpkin seeds. I will also talk about doing this in the air fryer as well.
How many of you save the seeds from your Halloween Jack o'Lantern? How many of you just toss the seeds when you are roasting a squash? I think a lot of people answer yes to both questions.
Squash seeds are equally worth saving. I mean a pumpkin is actually a squash.
I think many types of squash produce better crunchy roasted seeds than the big Jack o' Lantern seeds. Let's talk about about saving squash seeds!
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How to Save the Seeds for Roasting
When you are cutting your squash open have a bowl nearby to receive the seeds. I try to keep as much of the squash flesh off the seeds as I scoop them out but you certainly are going to have some sticking to them.
I found the best scoop to remove seeds from a squash or pumpkin is an ice cream scoop. I don't mean one of those dishers that they use to scoop mashed potatoes in a cafeteria. The ice cream scoop that I am talking about looks like this:
This kind of scoop is wide, so you can really dig into the squash and get those seeds out easily. An ice cream scoop is definitely a multi tasker in my kitchen!
Now about getting the all flesh off the seeds there a couple different approaches You can just try to run it off with your hands or paper towel.
Or you can do this:
Put the seeds in a water is a bit easier to remove than just with your hands alone. You will need to completely dry the seeds before roasting if you do this. If I have a lot of seeds to do I usually end up doing it like this especially if I am struggling to get the flesh off with just using my fingers without the water.
If you aren't planning to roast your seeds right away, your best off storing them in the fridge in a container. They will be fine for a few days but I wouldn't wait too long. When you bring them back out to roast them make sure they are dry. You can lay them out on a sheet pan and dap them dry with a paper towel.
Roasting in the Oven
Low and slow is the name of the game. If your temperature is too high you end up burning the seeds before they have cooked long enough for the inside to be tender. You want to put the seeds on a sheet pan in a single layer. You don't want to be stacking them.
🌡️ Oven Time & Temp - 275 degrees for about 35-45 minutes. It all depends on the size of the seed you are roasting and if they were dry to begin with.
To help keep them from sticking and to promote browning I drizzle the seeds with oil and salt them to taste before I put them in the oven. Since we are roasting at 275 degrees it's below the smoke point of pretty much any oil. So if you want to use an extra virgin olive oil that's perfectly fine here. Use which oil you like.
Flavor Suggestion - I love toasted oils, like toasted sesame oil. I wouldn't just use it exclusively for this as it has a really strong flavor but you could use a little bit of it to up the flavor of your seeds.
For the salt, I typically either use Kosher Salt or Redmond Real Salt. Both types adhere nicely to the seeds and will stick once you have added the oil, another reason you need the oil.
You can keep it simple but also spice it up as well. Freshly cracker black pepper is always welcomed. If you like spicy things, add on some cayenne pepper. Onion powder, garlic powder, and paprika are good options as well.
Cooking in the Air Fryer
Another option which is a lot faster and what I normally turn to now, especially if I am not cooking a lot of seeds, is to use my Ninji air fryer. The air fryer you can go with a higher temperature.
🌡️ Air Fryer Time & Temp - I start out at 350 degrees for 5 minutes. Then when they are starting to darken but I don't think the seeds are crisp all the way through, I reduce the heat to 320 and go for another 10-15 minutes more. Always keep on eye on them to see how quickly they brown you don't want to burn.
Every air fryer is different. Once you have done it in your air fryer a few times, you will get the hang of the timing and won't have to watch them as closely.
Types of Squash
Any type of squash is fair game for roasting. They have all worked out except for one I tried before but I can't remember off hand, it may have been a Turban squash. but don't quote me on that. No matter what I did ended up being too tough.
Here is a list of squash that I have tried this with myself and can testify are great for roasting:
- Butternut
- Acorn
- Pie Pumpkin
- Long Island Cheese
- Honeynut
- Tiger Stripe
- Delicata
- Spaghetti
- Mashed Potato
🏆 What's the Best? I like doing it with the smaller sized squash that typically also have smaller sized seeds. Delicata and Honeynut are my two favorite. My daughter absolutely loves it when I make them with these varieties. She says they have a flavor that reminds her of her favorite snack, popcorn and I totally agree, they do have the essence of popcorn.
Each squash has a slightly different flavor and texture, so it's kind of fun to experiment with different ones through the fall squash season. I know I will continue to do.
Storage
Once your seeds are done and they have cooled, store them in an air tight container. You don't need to store them in the fridge. They may eventually go rancid on you, but I have never had them around long enough to even worry about it. When I do the smaller squashes that I love like Delicata or Honeynut, the seeds are usually just enjoyed by my family in one sitting.
What to Use Them On
Besides just making a good out of hand snack, the seeds are absolutely phenomenal on salads. I like to pair then with apples for the perfect autumn salad.
I have not done this before but Trader Joe's makes a chocolate seed bark that contains pumpkin seeds in the fall. Squash seeds would be perfect for a homemade version. I need to get on that one of these years. You better follow me on Instagram to be safe just in case I do and post about it!
If you are making a soup with any of the squash you are cooking, then adding the seeds on top for a nice crunch is very much welcomed.
How to Roast or Air Fry Squash Seeds
Ingredients
- seeds from 1-2 Delicata squash
- 1-2 tbsp olive oil
- kosher salt to taste
Instructions
- Oven Instructions
- Once you have removed the seeds from the squash, place them into a bowl of water. Using your hands remove the pulp and place the seeds onto a towel to dry.
- Once the seeds are completely dry. Set your oven to 275 degrees.
- Place the seeds on a half sheet pan in a single layer. Drizzle with olive oil and season with kosher salt to taste.
- Roast for 35-45 minutes. Check them every 15 minutes and flip the seeds to cook evenly. The time may be more or less depending on how dry your seeds are and how old your squash was. It's best to check them often.
- Allow to cool before eating. They need to be completely cool before storing.
- Air Fryer Instructions
- Place the seeds in your air fryer and cook for 5 minutes at 350 degrees.
- Reduce the heat to 320 degrees and cook until the seeds are browned and tender in the middle about another 10-15 minutes depending on the moisture content of the seeds and their size.
- Allow to cool before eating. They need to be completely cool before storing.
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