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Roasted Winter Squash Seeds

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 216 cals
Original recipe yields 4 servings (1 cup)

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Directions

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  • Prep

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  1. Preheat the oven to 275 degrees F (135 degrees C). Line a baking sheet with parchment paper or aluminum foil.
  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.
  3. Bake for 15 minutes, or until seeds start to pop. Remove from oven and cool on the baking sheet before serving.

Footnotes

  • Tip
  • Parchment can be used for easier cleanup/removal from the pan.

Nutrition Facts


Per Serving: 216 calories; 19.2 g fat; 6.1 g carbohydrates; 8.5 g protein; 0 mg cholesterol; 297 mg sodium. Full nutrition

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Reviews

Read all reviews 131
  1. 165 Ratings

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Most helpful positive review

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

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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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 ...

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!

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...

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

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...

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...

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.