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My review
Roasted Winter Squash Seeds
5
Blancheskid
"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."
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Ingredients
25 m servings 216Original recipe yields 4 servings (1 cup)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Preheat the oven to 275 degrees F (135 degrees C). Line a baking sheet with parchment paper or aluminum foil.
- 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.
- Bake for 15 minutes, or until seeds start to pop. Remove from oven and cool on the baking sheet before serving.
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Footnotes
- Partner Tip
- Reynolds® parchment can be used for easier cleanup/removal from the pan.
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Reviews
Read all reviews 137175 Ratings
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Most helpful positive review
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 ...
Most helpful critical review
4/23/2012
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 m...
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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 ...
11/23/2007
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.
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!
8/17/2007
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!
11/8/2009
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 wa...
10/5/2007
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...
10/11/2004
I used PAM cooking spray instead of the olive oil and it came out just fine. Really good!
12/9/2006
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 butter...
9/7/2007
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.