Home
Recipes
Appetizers and Snacks
Nuts and Seeds
Roasted Winter Squash Seeds

Roasted Winter Squash Seeds

Name: Roasted Winter Squash Seeds
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 1 cup
Ingredients: 1 cup winter squash seeds; 1 tablespoon olive oil; ½ teaspoon salt, or to taste

Rating: 4.64 stars

200 Ratings
159 Reviews
20 Photos

Pumpkins aren't the only squash that yield tasty seeds for roasting! Next time you prepare butternut or acorn squash save the seeds and have yourself a nutritious little snack.

By Blancheskid

Gallery

Recipe Summary

prep:

10 mins

cook:

15 mins

total:

25 mins

Servings:

Yield:

1 cup

Nutrition Info

Ingredients

Original recipe yields 4 servings

The ingredient list now reflects the servings specified

1 cup winter squash seeds
1 tablespoon olive oil
½ teaspoon salt, or to taste

Directions

Step 1

Preheat the oven to 275 degrees F (135 degrees C). Line a baking sheet with parchment paper or aluminum foil.

Advertisement
Step 2

After removing the seeds from the squash, rinse with water, and remove any strings and bits of squash. Pat dry, and place in a small bowl. Stir the olive oil and salt into the seeds until evenly coated. Spread out in an even layer on the prepared baking sheet.
Step 3

Bake for 15 minutes, or until seeds start to pop. Remove from oven and cool on the baking sheet before serving.

Nutrition Facts

Per Serving:

217 calories; protein 8.5g; carbohydrates 6.1g; fat 19.2g; sodium 297mg. Full Nutrition

Reviews (159)

Most helpful positive review

S.Landas

10/29/2005

I have tons of spaghetti squash and decided to use the seeds in this recipe. They turned out great! Has a taste & smell of popcorn. Being type 2 diabetic, it is a great snack food. Could not believe how many vitamins and minerals this snack has. It has to be one of the most nutritional foods around! Read More

Helpful

(346)

Most helpful critical review

Taylor

04/23/2012

I used lemon-infused oil and sea salt, and the flavor was fantastic. However, I don't really think this was long enough/hot enough to create crunchy seeds. They're a little too pulpy still for me. Read More

Helpful

(22)

200 Ratings

5 star values: 147
4 star values: 41
3 star values: 7
2 star values: 3
1 star values: 2

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

S.Landas

10/29/2005

Helpful

(346)

pieridae

11/24/2007

I love roasted squash seeds! I have never used oil to roast mine though. I simply stir the seeds every five minutes to prevent sticking. Read More

Helpful

(229)

Tara

10/14/2005

I have never had pumpkin seeds before but I had squash on hand when I saw this recipe and thought I would try it. They were very good. I couldn't stop eating them. Yum! Read More

Helpful

(124)

BECKYJAM

08/17/2007

Quick and easy. I just turned the oven temp down after roasting my squash and popped the prepared seeds in. 15 minutes later the snack is done! Read More

Helpful

(66)

Deana Zaccagnini Thomasson

11/11/2009

This would be 5 stars if it included these changes: 1) Don't rinse the seeds, they taste better with their own juices 2) Soak in a bit of salty water for awhile to plump up the seeds 3) Drain water but still don't rinse 4) Let air dry before baking. If you don't have time for the soaking, at least don't rinse them and let them dry longer before baking. They just turn out better if they are dry before baking. My favorite are carnival squash seeds. Pumpkin seeds pale in comparison to all the other winter squash available! Read More

Helpful

(65)

Mandy Lynne

10/05/2007

Very addicting and a great idea especially right now when squash is cheap. I use butternut squash seeds. I like to put the raw seeds in a covered bowl w/the olive oil and some seasoned (Lawry's) salt. I make them in my pizza oven so I have to continuously stir some get a little burnt but it adds to the flavor! Read More

Helpful

(48)

luvtocook

10/11/2004

I used PAM cooking spray instead of the olive oil and it came out just fine. Really good! Read More

Helpful

(45)

William H. Wiersema

12/09/2006

What a treat I could have given the men in the Navy and Marines when I was cooking for them. I have thrown out tons and tons of seeds back then. We didn't use pumpkins often but acorn and butternut were staples. I used acorn to try this made with canola oil and won't throw out seeds anymore! GREAT IDEA. Read More

Helpful

(43)

Julie Jamison

09/07/2007

i wondered if they're turn out like pumpkin seeds and yes they did only a little smaller. at 275 for 15 minutes turned out perfect. used cooking spray instead of olive oil. Read More

Helpful

(33)

Taylor

04/23/2012

Helpful

(22)

More Reviews

Reviews for: Photos of Roasted Winter Squash Seeds

1 of 159

All Reviews

I love roasted squash seeds! I have never used oil to roast mine though. I simply stir the seeds every five minutes to prevent sticking.

I have never had pumpkin seeds before but I had squash on hand when I saw this recipe and thought I would try it. They were very good. I couldn't stop eating them. Yum!

Quick and easy. I just turned the oven temp down after roasting my squash and popped the prepared seeds in. 15 minutes later the snack is done!

I used PAM cooking spray instead of the olive oil and it came out just fine. Really good!

i wondered if they're turn out like pumpkin seeds and yes they did only a little smaller. at 275 for 15 minutes turned out perfect. used cooking spray instead of olive oil.

I used lemon-infused oil and sea salt, and the flavor was fantastic. However, I don't really think this was long enough/hot enough to create crunchy seeds. They're a little too pulpy still for me.